Vanilla Marshmallow
Description
If you're using vanilla pods, you'll only need one pod—not even the whole pod, just the seeds inside. Do not expose the seeds to high heat, otherwise the aroma will become very weak. Add the vanilla seeds or extract to the slightly cooled apple mixture to preserve the sweet vanilla fragrance! Good luck
Instructions
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Step 1
1. Prepare the ingredients. Let's get started!
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Step 2
2. Peel the apples and remove the cores, cut each into 4 pieces, wrap in foil, and bake until tender. Bake at 180 degrees Celsius for 25–30 minutes. Let the baked apples cool slightly.
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Step 3
3. While the apples are in the oven, pour water over the agar-agar and let it sit.
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Step 4
4. Puree the baked apples using an immersion blender.
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Step 5
5. Add sugar, egg white, and vanilla seeds or vanilla sugar, or vanilla extract to the apple puree. Beat the mixture well with a mixer until it lightens in color and increases in volume.
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Step 6
6. Meanwhile, bring the agar-agar to a boil, add the sugar.
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Step 7
7. Cook, stirring constantly, for 3-5 minutes.
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Step 8
8. Add the hot syrup to the apple puree with sugar and egg white, continuously whisking. The mixture should become thick, airy, and hold its shape well. In the photo, I'm in the process of pouring in the agar.
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Step 9
9. Using a pastry bag, pipe the marshmallow onto parchment paper (cutting board, silicone mat, etc.). Choose the nozzle according to your preference—I used a round tip to make small balls, but you can experiment. Check my other marshmallow recipes where I use a "star" tip and others. Dry the marshmallows for 10–12 hours. After 2–3 hours they will be quite stable, but still not ready for storage. I ended up with 100 marshmallows, meaning halves.
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Step 10
10. Dust the marshmallows with powdered sugar and stick them together in pairs. If you don't want to stick them together, dust the bottom of each marshmallow with powdered sugar instead.
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Step 11
11. The soft and sweet vanilla marshmallow is ready!