Apple Marshmallow with agar agar homemade

Step-by-step cooking

1. Step 1:

   

   How to make marshmallows from apples with agar-agar? Prepare all the necessary ingredients. Take apples sweet and sour or sour. The egg will fit C0. Keep it in the refrigerator until you start whipping. It should be cold.

2. Step 2:

   

   Start by making mashed potatoes. Apples can be baked whole or cooked in the microwave. It seems to me that it is faster and easier to extinguish them as follows. Rinse the apples, peel and remove the seeds. Cut them into small cubes and put them in a small saucepan.

3. Step 3:

   

   Add water and boil the apples, stirring occasionally, over medium heat until soft. It took me 3 minutes. Remove from the heat and grind the soft apples into a puree using a blender. Weigh the resulting puree. We will need 125 grams, remove the excess.

4. Step 4:

   

   Add sugar and put it back on medium heat.

5. Step 5:

   

   Stirring constantly, bring to a boil and dissolve the sugar. Cool to room temperature, then put it in the refrigerator for another 20-30 minutes. In order for the puree to be well whipped, it must be cold.

6. Step 6:

   

   Wash the egg well, wipe dry with a towel and separate the white from the yolk. The yolk can be used for another dish. Transfer the protein and cooled apples to a container in which it will be convenient to beat the marshmallow mass. Keep in mind that it will increase several times.

8. Step 7:

   

   Whisk the protein with the puree to steady peaks, gradually increasing the speed from low to high. The mass should increase in volume, become white and do not drain from it when lifting the corolla. Do not remove the mixer far away, it will be useful to you for mixing mashed potatoes with hot syrup (step 10).

9. Step 8:

   

   Now prepare the syrup. Mix water, sugar and agar-agar in a small saucepan.

10. Step 9:

    

    Stirring constantly, bring to a boil over medium heat and dissolve the sugar. Continuing to stir, cook until its temperature rises to 110 degrees. Without a cooking thermometer, determine the temperature as follows. Type a little syrup into a spoon or spatula with which you stir it, it should drain slowly, not drip.

11. Step 10:

    

    Now try to do everything quickly, because when the syrup cools down, it will become thicker and it will be impossible to drive it into the marshmallow mass. Beat the mass, pouring a thin stream of syrup into the puree. Try not to get on the whisk blades. Beat until all the syrup runs out.

12. Step 11:

    

    Spread the parchment on a baking sheet or a large dish. With the help of a cooking bag or a syringe with a nozzle "closed star", put marshmallows on it. To make it convenient to make halves of the same size, I made a stencil on a sheet of white paper and put it under the parchment. Leave the marshmallows to dry for at least 6 hours at room temperature.

13. Step 12:

    

    When the marshmallows are dry, sprinkle with powdered sugar on all sides and leave to dry for about an hour. Connect the halves together.