Cooking a real apple marshmallow from sweet and sour apples. Zephyr is prepared simply, but it turns out very tasty with a bright apple flavor and delicate texture. This recipe is especially appropriate when there are a lot of apples that need to be processed. Marshmallow is a low-fat product, and therefore will appeal to anyone who counts calories or limits fat intake. Cakes will always be in demand at any festive event or as a dessert for tea. Apple marshmallow belongs to the category of simple and delicious desserts from affordable products.
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Apple marshmallow.
1. Proteins - 2 pcs.;
2. Applesauce - 200 g;
3. Powdered sugar - 150 g;
4. Agar-agar - 8 g.;
5. Sugar - 180 g;
6. Water - 80 g;
7. Vanillin - ¼ tsp;
8. Citric acid - ¼ tsp.
The total yield of marshmallows per 600 g.
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Recommendations and features of the recipe.
* tsp - teaspoon;
* Apples preferably of sour varieties (Antonovka, Semerenko, seedless, etc.);
*Sweet (yellow) varieties of apples are not suitable;
*Instead of powdered sugar, sugar is allowed, provided that it is completely mixed into the meringue;
How to properly prepare the container and beat the egg whites into a stable meringue.
*Agar-agar in this recipe is 800 bl.;
*If the power of agar-agar is not indicated, this means that your thickener is, a priori, 800 bl.;
*Instead of agar-agar, gelatin can be used in accordance with the instructions for use in the amount of 25 g;
*If apple syrup does not thicken to a jelly state after boiling, then agar-agar is not working;
*When using a thermometer, the temperature of the finished syrup is approximately 110C (with a possible difference of 5 degrees);
*Citric acid can be replaced with 70% acetic acid;
* Ready-made apple syrup should be used immediately hot (without pre-cooling);
*Knead protein and hot apple syrup at high speed mixer;
*When lifting the whisk, marshmallow mass should be kept on the mixer blades;
*Apply marshmallows from a pre-prepared pastry bag onto a silicone surface;
*After winding, leave the formed cakes to stabilize, at least 3 hours, I usually leave it overnight;
*Before fastening marshmallow halves, sprinkle with powdered sugar;
* If desired, cover with chocolate or chocolate icing;
*Store in the refrigerator in a closed container for no more than 30 days;
*Origin of the dessert France.
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