Marshmallow with agar-agar
Description
The recipe won't take much time. The taste of marshmallow largely depends on the type of apples you use for the base. I recommend choosing ripe, aromatic, and slightly tart apples, so the marshmallow won't be overly sweet. Agar-agar is much easier to work with than gelatin. Prepare several baking sheets or other surfaces in advance for piping the marshmallow onto, as you'll need to work very quickly. Serve chilled.
Instructions
- 1
Step 1
Here is the small set of ingredients we will need.
- 2
Step 2
First, prepare the apples. Wash them, dry, cut in half, and remove the cores. Place them in a heatproof dish and bake at 180-190 degrees for 15 minutes.
- 3
Step 3
Cool the apples, peel them, and place them in the blender container. You can also pass them through a sieve.
- 4
Step 4
Separate 200 grams of apple puree (I ended up with a little more) and let it cool.
- 5
Step 5
Add sugar to the puree and beat.
- 6
Step 6
Add the egg white in two batches, continuing to beat.
- 7
Step 7
The mixture should whiten, increase in volume, and become fluffy.
- 8
Step 8
Now you can prepare the syrup. Mix agar-agar with water and place over heat. After boiling, add sugar.
- 9
Step 9
Boil the syrup over medium heat for 5 minutes, stirring.
- 10
Step 10
Pour the prepared syrup into the purée in a thin stream, continuously whisking. Then continue whisking for another 4-5 minutes.
- 11
Step 11
Immediately pipe the marshmallow onto parchment paper using a pastry bag or pastry syringe (you can even use a spoon).
- 12
Step 12
Leave the marshmallows to dry for about 6 hours. Then dust with powdered sugar.
- 13
Step 13
And carefully join the halves of the marshmallow.
- 14
Step 14
Here is a healthy homemade agar-agar marshmallow.