Apple meringue (Zephyr)
Description
The recipe won't take much time. Making meringue is very easy; the main challenge is the speed of piping, as the meringue mixture cools down quickly. Remember that meringue needs to "rest" for at least 24 hours so the mixture can stabilize and become denser. It can be stored for about 2–3 weeks at room temperature, not in the refrigerator. Dust the meringue halves with a mixture of powdered sugar and starch. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy green apples.
- 2
Step 2
Wash the apples in water and dry them with paper towels. It's best to immediately prepare and cook a double batch so that there's enough delicious marshmallow for everyone. Bake the green apples for 25–30 minutes, either in the oven or in an air fryer at 180 degrees.
- 3
Step 3
Peel the baked apples and cut the flesh into a bowl or ramekin. Puree it with an immersion blender so that there are no apple pieces. Place the apple puree in the refrigerator for at least 30 minutes to cool down. You can prepare it in advance and chill it overnight in the refrigerator, then make the marshmallows in the morning.
- 4
Step 4
Separate the egg white from the yolk, making sure no trace of yolk gets into the container. The container must be dry, without a drop of water, otherwise the egg white will not whip properly.
- 5
Step 5
Place the nozzle into the cooking bag in advance, because you won't have time for this later. The mixture will set and harden very quickly.
- 6
Step 6
Pour granulated sugar into a cauldron or saucepan, or a thick-bottomed pot with a non-stick coating. Add water, mix and place on the stove over medium heat.
- 7
Step 7
Start beating the chicken egg white with a mixer or in the bowl of a food processor. This will take you 2-3 minutes, but no longer, to avoid overbeating.
- 8
Step 8
Then add the apple puree in parts, continuing to whisk for 2–3 minutes. You will get a gentle, fluffy mixture.
- 9
Step 9
The sugar syrup should not be caramelized; it is sufficient for thin threads to drip from the spoon. Add the agar-agar and cook for at least 2 more minutes. The mixture will thicken—that is normal.
- 10
Step 10
Pour the prepared syrup with agar-agar into the egg white mixture in parts, using a medium-thick stream, while continuing to whisk. Try to avoid the syrup getting onto the machine blades or splashing around.
- 11
Step 11
Keep in mind that agar-agar starts to set at 40 degrees, so beat the mixture for another 2-3 minutes to let it cool slightly, then turn off the machine.
- 12
Step 12
Place half of the marshmallow mixture into a piping bag and pipe the marshmallow shapes onto a board, parchment paper, or a silicone mat. They can be any shape. If the mixture is hot, they may slightly melt and spread out a bit—this is normal. They will still hold their shape.
- 13
Step 13
Attach the white halves of the marshmallows together and dust them with powdered sugar mixed with starch, along with the marshmallow flowers. The marshmallows are now ready—brew a fragrant tea. Enjoy your meal!