There is nothing difficult in making marshmallows – this dessert will turn out much tastier if you make it yourself. Take care in advance about buying agar-agar – marshmallow will not work without it.
Prepare 250 grams of applesauce, 250 grams of sugar, 1 protein. For the syrup, you need 500 grams of sugar, 160 grams of water and 8 grams of agar-agar.
Prepare the silicone mats and the marshmallow nozzle. Peel the apples, cut out the pits and bake until soft. Rub the baked apples through a sieve to make the puree smooth and smooth. If the puree turns out to be very liquid, it will have to be boiled down – the consistency of the puree should be like thick sour cream. You can also use a blender to puree. Add sugar to warm puree.
Pour sugar for syrup and agar-agar into a separate saucepan, cover with water and put on medium heat, bring to a boil and cook to 110 degrees, set aside.
In a large bowl, whisk the cooled applesauce with the protein until the mixture swells and becomes fluffy. Without stopping whisking, slowly pour in the still hot syrup – the mixture will increase in volume and become viscous.
Transfer the mixture to a pastry bag and place the marshmallows on the prepared surface. Leave the marshmallows to dry at room temperature for a day. After hardening, combine the halves and sprinkle the marshmallows with powdered sugar.
Bon appetit!