Apricot marshmallow
Description
This marshmallow can be made using either fresh or frozen apricots. Soft but unspoiled fruits are best suited for this recipe. The agar-agar used in this recipe has a gel strength of 1000; if your agar-agar has a higher or lower strength, you will need to adjust the amount accordingly. If you don't have a cooking thermometer, cook the sugar syrup until it reaches the "thin thread" stage. When you lift the spoon out of the syrup, it should drip in a thin stream and, at the end, form a fine thread. If you'd like a more intense color, add a little yellow food coloring.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making apricot marshmallows.
- 2
Step 2
Wash the apricots, dry them, and remove the pits. Cut into pieces and place them in a heavy-bottomed saucepan. Add 100 grams of sugar, cover with a lid, and place over high heat.
- 3
Step 3
Boil for 2 minutes to release the juice from the apricots and melt the sugar. Reduce the heat to medium and cook for 20 minutes, stirring.
- 4
Step 4
The mass should be reduced to 500 grams. Remove from heat and blend with a blender until smooth. If desired, strain through a sieve.
- 5
Step 5
Add 100 grams of sugar to the puree and mix until dissolved. Let it cool completely.
- 6
Step 6
Put agar-agar into the bowl and pour in cold water. Leave for one hour at room temperature.
- 7
Step 7
Transfer the apricot purée into the mixer bowl, and pour in the cold egg white. Beat at high speed until you get a fluffy, airy mixture that has increased in volume by 2-3 times.
- 8
Step 8
Pour the soaked agar-agar into a heavy-bottomed saucepan and place over low heat. Bring to a boil and immediately add all the sugar. Cook over low heat for 4-5 minutes until the temperature reaches 110°C. Remove from heat and let stand for 2-3 minutes.
- 9
Step 9
Gradually pour into the bowl with the apricot mixture while beating at high speed. Beat until you achieve a stable, thick consistency. It should hold its shape well.
- 10
Step 10
Immediately, while the mixture is still warm, transfer it into a piping bag fitted with a star tip and pipe the meringue onto a silicone mat or parchment paper.
- 11
Step 11
Place in a cool place for 8–10 hours for complete stabilization. Sprinkle the top of the marshmallows with powdered sugar.
- 12
Step 12
If desired, they can be joined in pairs.
- 13
Step 13
Serve at the table.