Homemade marshmallows
I love marshmallows - they've always been considered a healthy, low-calorie dessert. Even though I used to be careful about the quality of what I bought, when I had a baby I started looking at the labels especially carefully. And you know, I will tell you frankly - there is no real marshmallow on sale, the one from apples, protein and sugar - every manufacturer tries to cram some chemistry into it. And I want marshmallows, but such that and the child is not afraid to give ... So I decided to take a risk and tried to make it at home. It turned out that making marshmallows yourself is very easy, and its flavor is not comparable to the store - airy, delicate, like a cloud that melts in your mouth. Only for it you need to take very tasty apples, unsuccessful copies better put aside for sharlotka. To make marshmallows, you will also need agar-agar (gelling substance that is obtained from algae), it is not a problem to find it in specialized confectionery stores. Do not replace agar-agar with gelatin, the effect will not be the same.
Agar-agar is not a gelling agent.
Constituents (approximately 30 pieces):
- apples - 2-3 pcs. (200 gr. of applesauce should be obtained) .
- sugar - 200 gr.
- egg white - 1 pc.
syrup:
- sugar - 220 g .
- water - 80 ml
- agar-agar - 4 grams .
Cooking homemade marshmallows:
Apples (choose delicious and fragrant apples) cut in half, remove the middle and bake in the oven, multivark or microwave until soft (do not overbake, in the oven is enough 20 minutes at 180 degrees). I baked in the multicooker on the "bake" mode for 30 minutes.
Scrape out 200g of apple pulp with a spoon (take care not to get the peel) and beat with a blender until puréed.
Then add the sugar, mix well and cool.
Cold applesauce mix with half of the protein and beat with a mixer.
When the mixture has increased in volume and lightened in color, add the remaining protein and continue to whisk for a few more minutes.
Meanwhile, mix the water and agar-agar in a saucepan.
Bring to a boil, pour in the sugar, stir well and simmer the syrup over medium heat for about 5 minutes.
Pour the boiling syrup gently in a thin trickle into the whipping fruit mixture without stopping to whisk. The mixture will visibly increase in volume and begin to thicken.
Whisk for about 5 more minutes.
Agar-agar-agar starts to work "work" and harden already at 40 degrees, so do not hesitate to transfer the mass into a pastry bag and, using the nozzle "star" drop on baking parchment about 60 marshmallow halves.
Leave the marshmallows overnight to dry out a bit, then sprinkle with powdered sugar and combine the halves.
After 10 hours, the marshmallows were almost sticky to my hands, and after sprinkling powdered marshmallows, you could take them without fear of getting your hands dirty.
Enjoy!"
