Home-made marshmallows are more aromatic and have a more sophisticated structure than the same product produced in production. In addition, a lot of it is obtained from a relatively small number of ingredients.
It is necessary
- - 250 g applesauce or 4 apples;
- - 250 g of sugar;
- - 1 protein;
- - 1 bag of vanilla sugar.
- For syrup:
- - 475 g of sugar;
- - 160 g of water;
- - 8 g of agar (4 teaspoons without a slide);
- - powdered sugar for sprinkling.
Instructions
Step 1
Pour water over the agar to soak. Cut apples in half, core, bake. Separate the baked apple pulp from the skin and pass through a sieve or blender. Dissolve the sugar and vanilla sugar in the applesauce. Leave the puree to cool for 1 hour.
Step 2
Heat the agar solution until completely dissolved. Add sugar to the solution, without ceasing to stir, boil and hold for another 5 minutes on the stove, until a thin sweet thread stretches from the spoon raised up with syrup.
Step 3
Let the syrup cool slightly. Add protein to the cooled puree and beat until the color changes to a lighter color. Pour the remaining half of the protein into the puree and, by whisking, try to get a thick, airy substance.
Step 4
Without stopping whisking, pour in the syrup in a small stream. Continue whisking until a meringue-like composition appears. The dishes should be bulky, as the whipped mass will grow.
Step 5
Transfer the whipped mixture to a cornet with a nozzle and form marshmallows on baking paper. You will get an average of 60 marshmallows. Agar hardens at 40 degrees, so you have to work quickly.
Step 6
Leave the marshmallows overnight to form a thin top sugar crust. Treat with powdered sugar. Separate the marshmallows from the paper, their bases are sticky, making it easy to pair up.
