Pectin-based marshmallows
Description
If you're a fan of marshmallows, this recipe is for you. Making pectin-based marshmallows (I should note that this is apple pectin) is simple, the ingredients list is very basic, and the step-by-step instructions will guide you through. I'm sure you'll want to make this again! This amount yields 14 marshmallow pieces, paired together
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Remove the cores from the apples, cut them in half, and place in the oven at 200 degrees for about 15 minutes. Baking time depends on the apple variety.
- 3
Step 3
Using a teaspoon, remove the core from the baked apples.
- 4
Step 4
Blend the apple mixture into a puree using a blender.
- 5
Step 5
Measure 150 grams of apple puree.
- 6
Step 6
Mix 50 grams of sugar, add apple puree, pour in 2 tablespoons of water, mix, and let it stand for 1 hour.
- 7
Step 7
Pour granulated sugar into a saucepan, add water, place over medium heat, do not stir, but monitor the process.
- 8
Step 8
At the same time, beat the egg white into a fluffy foam.
- 9
Step 9
Add the apple puree with pectin to the whipped egg white and beat everything together.
- 10
Step 10
Boil the sugar syrup for 5-7 minutes from the moment it starts boiling. Remove from heat.
- 11
Step 11
Gradually pour the sugar syrup into the whipped egg whites and apple purée. Beat for 5-7 minutes. At the end, add 1.5-2 grams of citric acid dissolved in 1 tablespoon of hot water, and beat once more. The finished meringue mixture should become thick, and the mixer whisk should leave distinct, raised traces.
- 12
Step 12
Transfer the meringue mixture into a pastry bag and pipe onto a previously prepared surface, for example, a baking sheet lined with parchment paper. Let the meringues dry for 6 to 12 hours.
- 13
Step 13
Pair the marshmallows together, coat them in a mixture of powdered sugar with 1 tsp of starch added, and serve this delicate treat.