Homemade Apple Marshmallow
Description
For meringue, it is advisable to use sour apple varieties. Egg white can be replaced with powdered egg white (albumin). When preparing berry or fruit meringue, use proportions of 50% of the total weight of the puree, adding apple puree.
Instructions
- 1
Step 1
Prepare the ingredients for making homemade marshmallows. All components for whipping should be at the same temperature (egg whites, apple puree).
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Step 2
Bake the apples in advance. You can bake them in the oven after wrapping them in foil, or use a microwave. Cut the apples in half, remove the cores, place them cut-side down in a dish, and microwave. The cooking time in minutes equals the number of apples.
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Step 3
Process the cooked apples into a puree using a blender and strain through a fine sieve.
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Step 4
In a bowl, combine the egg white, apple puree, sugar, and vanilla sugar. Start beating the mixture at low speed, gradually increasing to medium-high.
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Step 5
While the egg white mixture is being whipped, start making the syrup. To do this, soak the agar-agar in water and place it over the lowest heat. Use a saucepan with a thick bottom.
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Step 6
When the water with agar comes to a boil, stir it well to prevent it from sticking to the bottom of the pan. Add sugar, glucose or invert syrup. If you don't have any of these, replace them with the same amount of white sugar. Stir the syrup, bring to a boil and cook over medium heat for about 5 minutes.
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Step 7
The readiness of the syrup can be checked with a cooking thermometer. The temperature of the ready syrup is 110 degrees.
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Step 8
If you don't have this gadget, go by consistency: when lifted with a silicone spatula, the syrup should form a thin, continuous thread.
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Step 9
While the syrup is cooking, don't forget to whip the egg white mixture. Increase the mixer speed to high. Whip the egg whites thoroughly so that the finished marshmallow holds its shape and doesn't spread out. The egg white mixture should triple in volume and hold its shape well, forming stiff, stable peaks.
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Step 10
By a certain point, the syrup and the egg white mixture should be ready. Slightly cool the syrup (but not below 80 degrees).
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Step 11
Pour the syrup into the egg white mixture in a very thin stream. This is one of the key steps in making marshmallows. Once all the syrup is added, continue beating for another 10 seconds. During this process, the mixture will increase in volume several times, and the whisk will leave a distinct trail.
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Step 12
Mix the marshmallow mixture and transfer it into a prepared piping bag.
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Step 13
Use a piping bag of the appropriate size. For convenience, place the bag into a tall jug of suitable diameter, folding the edges of the bag over the rim of the jug. Once the piping bag is filled, unfold the edges, release any excess air from the bag, then twist the top of the bag 5–6 times.
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Step 14
Items with agar begin to set at 40 degrees, so you need to immediately pipe the marshmallows onto a firm surface lined with parchment paper or foil.
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Step 15
Leave the preparations for 24 hours to stabilize at room temperature.
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Step 16
Sprinkle the finished marshmallows with powdered sugar and pair them up.
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Step 17
By using natural ingredients and following simple rules for making artisanal marshmallows, you get a delicious and high-quality product.
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Step 18
Delight your loved ones with delicious desserts!