Apple puree marshmallows at home

10 servings
1 day

How to make apple marshmallows? Prepare the products. We will cook the mashed apples ourselves. If you have ready-made puree and it is already sweet, then take only 200 grams of sugar for syrup. Agar-agara I put 10 grams, a little doubted his quality. Apples are better chosen for hard and green, they have more pectin.

Wash the apples well, cut into quarters. Cut out the middle and place in a baking dish with the skin up. Place in an oven preheated to 200 ° C. Bake the apples for 30 minutes.

Remove the finished apples from the oven and cool a little. My apples were not hard varieties and completely spread out when baked. Separate the skin from the flesh. If your flesh is not too uniform, then punch it with a submerged blender. My flesh was tender and airy.

Wipe the mash through a sieve to remove hard particles or leftover skin. Separate 125 grams.

Put the mash in a thick-bottomed saute pan. Add 100 grams of sugar. If your mash is ready, then skip these steps.

Put the sauté pan with the mash on a small heat, stirring, achieve dissolution of the sugar. Bring the mash to the boil and boil for 2-3 minutes. Then immediately pour the mash from the sauté pan into another dish and leave to cool. When the mash cools a little, put it in the freezer until cool down completely. It will take quite a bit of time, 5-10 minutes.

While the mash cools, soak the agar agar. To do this, cover it with water, mix well and leave to swell.

Transfer the cooled mash to a bowl, add the protein to it.

Whisk the squirrel with a mash mixer to very persistent peaks. It will take about 15 minutes.

In a thick-bottomed sauté pan, measure the remaining 200 grams of sugar and pour in the swollen agar agar.

Place the saucepan on a small heat. Bring the syrup to the boil. The sugar will completely dissolve.

Cook the syrup to 110 ° C.

Turn on the mixer again and gently, in a thin trickle, pour the hot syrup into the whipped proteins. Pour gently down the wall to prevent the syrup from winding over the mixer blades. In general, according to technology, it is necessary to beat proteins and cook syrup at the same time, but since I was alone in the kitchen without a planetary mixer, I did it in stages. And everything worked out.

When all the syrup is poured in, continue to whisk the mass for about 5 more minutes. She has to get thick and resilient again. Immediately transfer it to a cooking bag. When working with agar-agar, you need to act quickly, since it begins to freeze already at 40 ° C.

Cover the baking sheet with parchment. It is better to do this in advance for the above reason. Deposit the halves of future marshmallows of any shape on it.

Leave the marshmallows to dry and stabilize for 24 hours at room temperature.

Sprinkle the finished marshmallows generously with icing sugar through a strainer.

Connect the halves in pairs. Of this number of products, I got 24 halves or 12 whole marshmallows. Everyone did not fit on one baking sheet.