Mint marshmallow
Description
The recipe won't take much time. "Mint marshmallows" sound very appealing, I think. Let's get started and make this delicious treat—it's no more difficult than making traditional marshmallows. Follow the step-by-step recipe and everything will turn out great. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Remove the cores from the apples, place them in a microwave-safe pot. Cover with a lid and bake for 5-7 minutes.
- 3
Step 3
Cool the apples after baking.
- 4
Step 4
While the apples are cooling, separate the mint leaves from the stems.
- 5
Step 5
Pour water over mint stems with about 1/3 part of leaves, heat until boiling, cover with a lid, and let the decoction steep.
- 6
Step 6
Grind the remaining mint leaves using a blender or coffee grinder.
- 7
Step 7
If any mint leaves remain unblended, they can be removed; however, they won't spoil either the appearance or the taste of the marshmallows, even if left in the mixture.
- 8
Step 8
Strain the mint infusion, bring the liquid volume to 140-150 milliliters, add agar-agar, and let it steep for about 10 minutes.
- 9
Step 9
Separate the flesh from the baked apples, pass it through a sieve, and you can use a blender to help with grinding.
- 10
Step 10
Place 200 grams of apple puree into a sufficiently large mixing bowl, add 1 egg white. Beat until combined.
- 11
Step 11
Gradually add 200 grams of sugar in parts, continuing to whisk until fluffy.
- 12
Step 12
Place the chopped mint into the protein mixture and beat once again.
- 13
Step 13
Pour 250 grams of sugar into a saucepan, add the mint infusion with agar-agar, heat to boiling, and boil the syrup for about 7 minutes until it forms stretchy "threads".
- 14
Step 14
Remove the syrup from the heat and let it cool slightly.
- 15
Step 15
Gradually pour the syrup into the meringue mixture, beating until fluffy, until the mixer leaves distinct, well-defined marks. If desired, add a small amount (a pinch on the tip of a spoon) of green food coloring.
- 16
Step 16
Beat once more until smooth, then transfer the marshmallow mixture into a piping bag. Prepare baking sheets for piping the marshmallows in advance. You will need approximately 3 sheets, each the size of a standard baking tray.
- 17
Step 17
Pipe the meringue from a pastry bag onto previously prepared baking sheets lined with parchment paper.
- 18
Step 18
After the marshmallows have dried, approximately after 12 hours, pair them up and roll in powdered sugar.
- 19
Step 19
Decorate the marshmallows with mint leaves. Now it's time to enjoy this delicious treat.