Agar Marshmallows (Zefir) with Applesauce, Dipped in Chocolate

Cooking method

1. Step 1:

   

   You'll need applesauce for these marshmallows. Use store-bought, or make your own (bake the apples, then peel and purée them). Stir 250 g of sugar and the vanilla sugar into the applesauce and let it sit. If you're using store-bought applesauce, you can cut back on the sugar.

2. Step 2:

   

   Soak the agar in the water per the package directions and let it stand as long as needed. Then set it over the heat and bring it almost to a boil — just enough for the agar to dissolve. Add the 475 g of sugar and stir. Cook over medium heat, stirring, until a spatula lifted from the syrup pulls a "sugar thread." Set the syrup aside to cool slightly.

3. Step 3:

   

   Add half the egg white to the applesauce. Beat with a mixer until the mixture lightens. Then add the rest of the white and keep beating.

4. Step 4:

   

   Beat the applesauce and egg white until the mixture turns white and fluffy. While beating, pour in the slightly cooled agar syrup. By this point you should have a parchment-lined baking sheet and a piping bag ready.

5. Step 5:

   

   Quickly transfer the mixture to the piping bag and pipe marshmallows onto the parchment. Work fast, since the mixture sets quickly. This batch makes a lot, so have plenty of space ready.

6. Step 6:

   

   Leave the marshmallows to dry at room temperature for at least a day (I think they taste better and more like store-bought ones after sitting a bit longer). Dust the finished marshmallows with powdered sugar through a sieve and press the halves together — easy to do, since the bottoms are sticky.

7. Step 7:

   

   You can dip some of the marshmallows in chocolate glaze (melt dark or milk chocolate in a double boiler or the microwave). Refrigerate the chocolate-coated marshmallows to set. Now put the kettle on and enjoy the delicate flavor of these marshmallows!