The marshmallows on agar-agar made at home are very tasty. Why buy marshmallows at the store? Especially since homemade marshmallows contain no dubious additives. Marshmallow is made from apple puree and egg white, with the addition of sugar syrup and agar-agar. Everything is quite simple and accessible, if you read the recipe carefully.
Products
Apples - 4 pcs. (250 gr applesauce).
Sugar - 250 gr
White Egg - 40 gr (1 egg)
Vanilla sugar - 10 gr
*
For the syrup:
Sugar - 470 g
Water (hot) - 160 ml
Agar-agar - 8 gr
*
Sugar powder - 50 gr
Prepare all the ingredients. Apples are best to use dense, green color. They have more pectin.
I took 4 large green apples with a total weight of 900 grams. Let me say right away that I got 500 g of mashed apples. Accordingly, 250 g I used to make marshmallows, the remaining puree I sent to the freezer for later use.
Wash the apples well and dry them with a paper towel. Cut each apple into two halves. Cut out the seed pod.
Apples for mashed potatoes can be baked in the microwave or oven.
To bake apples in the microwave, take a flat plate with sides suitable for the microwave. Arrange the apple halves with the cut side down. Send the apples to bake in the microwave at full power until soft. It took me 9 minutes at 800 watts. You are guided by your technique.
Apples can be baked until soft in the oven, about 30 minutes at 180 degrees. You will also need to be guided by the capabilities of your oven.
Cool the baked apples so that they are easier to handle.
The cool softened apples free from the skin, scraping the pulp with a spoon. You can rub the halves of apples through a grater or sieve, and in this case the peel will remain in your hand, well-cleaned from the pulp.
Purée the apple pulp with an immersion blender, or rub it through a fine sieve into a deep bowl (I have a mixer bowl).
Add sugar (250 g) and vanilla sugar to the apple puree. Stir it.
Cover and put it in a bowl with apple puree in the fridge for 30-40 minutes, to chill the mass.
To the cooled apple puree add half of the egg white. Start beating with a mixer until light and fluffy. My mixer is a weak one, with 500 watts of power, and I whipped for 2-3 minutes on low speed.
Add the remaining egg whites. Continue to whip the apple puree and protein until stiff.
If you are using a handheld mixer rather than a stationary one, you will need to involve a helper in the next step.
At the same time, in a deep saucepan, pour agar-agar.
Pour in boiling water and stir well. Put on the fire and, stirring constantly, bring to a boil.
Pour in the sugar (470 g). Stir and bring to the boil over medium heat. Bring the syrup to the boil, stirring constantly and vigorously for 5-6 minutes over a medium heat.
To check whether the sugar syrup is ready, take a wooden spoon or spatula, dip it in and lift it. The finished syrup should drip down in taut strands. If you have a thermometer, you can use it to check the temperature. The temperature of the syrup should be 110 degrees. Take the ready sugar syrup with agar-agar off the fire.
The whipped protein-apple mass by this time should be well stable. The density and shape of the final product directly depends on this.
Do not stop beating the apple mass with a mixer on low speed, thinly pour the hot syrup into it.
Continue beating, slightly increasing the speed of the mixer, for 4-5 minutes more. The mass will cool slightly and become as stable.
Prepare in advance a large pastry bag with a "star" nozzle, as the marshmallow mass quickly solidifies. I used an open star nozzle with a diameter of 10 mm.
Cover a large board or other surface with parchment paper. Drop off the marshmallows in the desired shape. I got 50 halves.
Leave the marshmallows at room temperature for 24 hours. During this time the apple marshmallow on the agar-agar will stabilize and a thin crust will form on its surface.
Put the halves together and sprinkle the marshmallows with powdered sugar.
The homemade apple marshmallow on agar-agar is ready.
Enjoy your tea time!
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