Composition / ingredients
Step-by-step cooking
Step 1:
How to make apple marshmallows? Prepare the products. We will prepare the apple puree ourselves. If you have a ready-made puree and it is already sweet, then take only 200 grams of sugar for syrup. I put 10 grams of agar-agar, I was a little doubtful about its quality. Apples are better to choose hard and green, they have more pectin.
Step 2:
Wash the apples well, cut into quarters. Cut out the middle and place it in a baking dish with the skin up. Put it in the oven, preheated to a temperature of 200 ° C. Bake the apples for 30 minutes.
Step 3:
Remove the finished apples from the oven and cool slightly. My apples were not hard varieties and completely melted when baking. Separate the skin from the pulp. If your pulp is not too homogeneous, then punch it with an immersion blender. My flesh turned out to be tender and airy.
Step 4:
Rub the puree through a sieve to remove hard particles or leftover skin. Separate 125 grams.
Step 5:
Put the mashed potatoes in a saucepan with a thick bottom. Add 100 grams of sugar. If your puree is ready, then skip these steps.
Step 6:
Put a saucepan with mashed potatoes on a small fire, stirring, achieve the dissolution of sugar. Bring the puree to a boil and boil it for 2-3 minutes. Then immediately pour the puree from the saucepan into another bowl and leave to cool. When the puree cools down a little, put it in the freezer until it cools down completely. It will take quite a bit of time, 5-10 minutes.
Step 7:
While the puree is cooling, soak the agar-agar. To do this, fill it with water, mix well and leave to swell.
Step 8:
Transfer the cooled puree to a bowl, add protein to it.
Step 9:
Beat the protein with a puree mixer until very persistent peaks. It will take about 15 minutes.
Step 10:
In a saucepan with a thick bottom, measure the remaining 200 grams of sugar and pour the swollen agar-agar.
Step 11:
Put the saucepan on a small fire. Bring the syrup to a boil. The sugar will completely dissolve in this case.
Step 12:
Boil the syrup to a temperature of 110 °C.
Step 13:
Turn on the mixer again and carefully, in a thin stream, pour the hot syrup into the whipped whites. Pour carefully along the wall so that the syrup does not wind up on the blades of the mixer. In general, according to technology, it is necessary to whip proteins and cook syrup at the same time, but since I was alone in the kitchen without a planetary mixer, I did it in stages. And everything worked out.
Step 14:
When all the syrup is poured in, continue to beat the mass for about 5 more minutes. It should become thick and firm again. Immediately transfer it to the cooking bag. When working with agar-agar, it is necessary to act quickly, since it begins to harden already at 40 ° C.
Step 15:
Cover the baking sheet with parchment. It is better to do this in advance for the above reason. Put the halves of future marshmallows of any shape on it.
Step 16:
Leave the marshmallows to dry and stabilize for 24 hours at room temperature.
Step 17:
Sprinkle the finished marshmallows liberally with powdered sugar through a strainer.
Step 18:
Connect the halves in pairs. From this number of products, I got 24 halves or 12 whole marshmallows. They didn't all fit on one baking sheet.
This is my first marshmallow, I think it was a success. It turned out a little soft, I think it's because of the apples. I've read a lot of arguments about the amount of sugar in this recipe, I wouldn't say that marshmallows are sugary. But my apples are also very sour.
In order for the protein to beat well, the eggs should be fresh and chilled (from the refrigerator), and the whipping dishes should be dry and clean, without traces of fat. When you separate the whites from the yolks, make sure that not a drop of yolk gets into the protein. For better whipping, you can add a small pinch of salt or a few drops of lemon juice (vinegar) to the proteins. Beat with a mixer at a minimum speed, increasing the speed as you beat.
Choose enameled, ceramic or glass dishes for whipping (in no case aluminum, as the whites will turn gray!).
Before adding agar, pay attention to its labeling. The numbers on the package, for example 600, 900 or 1200, indicate the strength (elasticity) of the resulting gel. The higher this figure, the denser the jelly will turn out.
Always keep in mind that the proportions of agar-agar indicated in the recipe are relative, since the result is influenced not only by the strength of the gel (figures on the package), but also by the quality of agar-agar, as well as the amount of sugar and acid in the dish. In order not to make a mistake and get the desired result, it is recommended to do a test.
To do this, take 1 tablespoon of a ready-made, but not yet chilled dish, and place it in the freezer for 1 minute. If the jelly turned out to be of the desired consistency, then the proportions are observed correctly. Otherwise, it is necessary to thicken or, conversely, dilute the dish.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Applesauce - 68 kcal/100g
- Egg whites - 44 kcal/100g
- Agar-agar - 301 kcal/100g
