Zephyr
Description
The dish is prepared without unnecessary complications. If you're a fan of marshmallows, especially "Crème Brûlée" marshmallows, isn't this the perfect reason to make them yourself? Soon you'll see how easy it is. Just follow the step-by-step instructions provided in the recipe, and everything will turn out perfectly. Good luck! The specified amount of ingredients yields 18 full marshmallows, paired together. The finished dessert is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Remove the cores from the apples, place them in a microwave-safe container with a lid, and microwave for 5 minutes. The apples can also be baked traditionally in the oven.
- 3
Step 3
Pour 140 milliliters of water over the agar-agar and let it soak for 15 minutes.
- 4
Step 4
Cool the baked apples, then remove the apple pulp with a spoon.
- 5
Step 5
Rub the apple puree through a sieve to obtain 200 grams of puree. If the puree is too liquid, it should be reduced by simmering.
- 6
Step 6
Place the apple puree into a spacious bowl for whipping and add the egg white.
- 7
Step 7
Beat the apple puree with the egg white until fluffy.
- 8
Step 8
Pour the sugar into a saucepan and heat until melted.
- 9
Step 9
When the sugar is half melted, place the swollen agar-agar into another saucepan, add 250 grams of sugar, and begin heating.
- 10
Step 10
Melt the sugar completely until it reaches a caramel color.
- 11
Step 11
Pour the heated agar-agar and sugar mixture into the caramel, continue heating while stirring, and cook for about 6 minutes from the moment it starts boiling; the syrup should form a "stretchy thread" and thicken.
- 12
Step 12
Remove the syrup from the heat, let it "settle" slightly, cool down a bit, and then, while continuously whisking, slowly pour it into the apple purée in a thin stream.
- 13
Step 13
Beat the apple purée with the sugar syrup until the mixer leaves distinct, well-defined marks. Transfer the meringue mixture to a piping bag.
- 14
Step 14
Pipe the meringue onto previously prepared sheets lined with parchment paper; you will need approximately 2-3 such sheets, as shown in the photo.
- 15
Step 15
After 12 hours of drying, pair the marshmallows together and roll in powdered sugar.
- 16
Step 16
The "Crème Brûlée" meringue turned out incredibly tender and very delicious. I highly recommend making it—you can see it's not difficult at all.