Apple marshmallows at home

15.03.2019 Country kitchen

The taste of store marshmallows can not be compared with homemade. Dessert, prepared with one's own hand, turns out to be very fragrant, tender and soft, and most importantly - natural.

This popular confectionery is prepared at home in different ways, the simplest recipe is apple marshmallows using agar-agar.

The manufacturing technology is divided into 4 main stages: you need to make applesauce, boil the syrup, beat everything together and put the marshmallows on parchment. Even a beginner will cope, the main thing is to carefully follow a simple recipe with a photo and observe the proportions.

Ingredients:

For the basics:

apples - 300-350 g;
granulated sugar - 200 g (1 cup);
chicken egg protein - 1 pc.

For syrup:

drinking water - 80 ml;
granulated sugar - 220 ml;
agar-agar - 4 g;
food coloring - a pinch (optional);
vanilla extract or natural vanilla - optional.

How to make apple marshmallows

To make the marshmallow consistency successful, it is important to observe the proportions of the ingredients. To measure the number of products, it is recommended to use a kitchen scale, “by eye” measuring the exact number of components will not work.

Apples are used as the basis of homemade marshmallows, and in order for the dessert to turn out tasty and aromatic, it is necessary to use ripe, soft, sweet fruits.

Cut each apple in half, peel and peel, remove the tails.

Cut apple halves into smaller pieces and bake in the oven or microwave oven or boil in a saucepan until soft. If after baking a lot of juice is released from apples, it must be drained, otherwise the marshmallows will turn out to be too liquid. Add sugar to baked apples.

Stir in a blender until smooth mashed potatoes. In total, 200 g of product should be obtained. Cool mashed potatoes.

By the way, for the basis of marshmallows, you can use homemade apple puree, prepared for the winter, or a baby food.

Add half the protein to applesauce and begin to beat with a mixer. As you whip, the mass will lighten and increase in volume.

After 3-4 minutes add the rest of the protein, continue whisking for another 2-3 minutes.

Make syrup. To do this, mix the dye and agar-agar in a heat-resistant container.

Pour sugar in there.

Pour out water.

Put on the stove and cook the syrup over medium heat after boiling for 5 minutes.

Again, begin to whip the mashed potatoes with protein at medium speed, while pouring a thin stream of syrup. Marshmallow mass will increase in volume by 2-3 times, it will become thick. Beat for 5-8 minutes in total.

Place the mass in a pastry bag with a curly nozzle and put the marshmallows on the parchment. If there is any doubt about the quality of parchment paper, it is better to pre-grease it with a thin layer of oil, so that later it is easier to separate the blanks.

Leave the marshmallows to dry at room temperature for 8-12 hours. It is important that the room has moderate or low humidity, otherwise the dessert will not freeze, it will remain sticky.

Sprinkle the finished marshmallows with powdered sugar, optionally combine the billets in pairs.