Apple marshmallow with powdered sugar on agar

Cooking method:

1. Prepare the apples. Remove the core, cut in half, place on a baking sheet and bake at 180 ° C for 30-40 minutes. Apples should become very soft inside. Also, if the apples are very juicy, wipe the puree and boil.

2. Remove the apples from the oven, remove the pulp from each fruit and rub it through a sieve or colander. You should get a thick puree. Depending on the size of the apples, the puree may turn out a little more, for the preparation of marshmallows according to this recipe, 250 g of Puree must be cooled well in the refrigerator.

If you use ready-made baby applesauce, be sure to boil it. The puree should be kept on a spoon.

3. While the applesauce is cooling, prepare the syrup. Pour agar-agar into a saucepan with a volume of 1.5–2 liters, pour in water, mix well. Add sugar and put on fire. When the sugar is completely dissolved and the syrup begins to boil, turn down the heat and continue to boil the liquid. It is important to make sure that the syrup does not run away.

4. Immediately after boiling the syrup, start whipping applesauce and egg white. At first, the RPM should be low, and then increase the speed.

5. Next, you need to check the readiness of the syrup. If you have a cooking thermometer, insert it into a saucepan and continue to cook the syrup until the temperature becomes 110 ° C. At this temperature, the syrup is ready. If you do not have a thermometer, you can do a sample on the thread. When the syrup flows down from the spoon with a thread, like liquid honey, it is ready.

6. When the syrup is ready, increase the speed of whipping the mass to the maximum and pour in a thin stream of hot liquid. Continue whipping, the mass will lighten and increase in volume. Here it is very important to beat it to a state of stable peaks. The mass should be airy and dense.

7. Prepare a surface covered with baking paper or a silicone mat. As well as a nozzle and a pastry bag. Fill the bag with the whipped mass and place the dessert blanks on paper or a mat.

8. To stabilize, you need to leave the marshmallows for at least 10 hours, you can for longer. After that, remove the marshmallow halves from the surface, combine and roll in powdered sugar. Shake off excess powder. Have a nice tea party!

For the record

It is important to separate the egg white so that not a drop of yolk or fat gets into it.
It is possible to plant blanks using any nozzles, but more often cooks use the "star" nozzle.
If the applesauce is not thick enough or you dry the marshmallows badly, droplets of moisture in the grooves may appear on it during storage.
Store the finished marshmallows in an airtight box at room temperature for about 1 week.