Homemade Baked Apple Marshmallows

For me, there has always been a category of sweets that, in my opinion, cannot be cooked at home in your kitchen. Such desserts as soufflé “Bird's milk”, nougat or marshmallows seemed so incomprehensible and difficult to prepare, that I didn’t even try to study their recipe, much less repeat it myself. But, as popular wisdom says, everything ingenious is simple! And any interested housewife can prepare a tasty treat from childhood, provided that there is a mixer, or at least a powerful hand blender. The main thing in this business is to beat the mass well. Another important point is a kitchen thermometer for measuring the temperature of syrup with agar. These are the main postulates for the preparation of home-made marshmallows; otherwise, difficulties will not arise.
Ingredients:
-250 gr. applesauce (4-8 apples).
-250 gr. sugar or powdered sugar for mashed potatoes.
-1 chicken protein.
-4 tsp agar.
-160 gr. water.
-470 gr. sugar for syrup.
The presence of food coloring and a pastry bag with nozzles is welcome.
So let's get started. Cut the apples in half and remove the middle and the stalk. Speaking of apples, choose litter with the highest amount of pectin, such apples are dense and sour. I chose the grade "Semerenko". After that, bake in the oven until soft. At a temperature of 200 degrees, it takes about 30 minutes, it may take you a little more or less time, depending on the size of the apples.
While the apples are cooking, prepare the agar. Weigh out the right amount of water.
And pour 4 teaspoons without a hill of agar powder. Leave to get wet.
The apples are baked. They look like this for me.
Spoon the baked flesh out of the skins with a spoon.
In order to get a smooth and high-quality mashed potatoes, it is better to use a blender. If this is not possible, then you can rub the pulp through a sieve.
Weigh the sugar.
And mix with mashed potatoes, if it has cooled, you can warm it a little before adding sugar. Let the mashed potatoes cool down.
When the puree has cooled, and the sugar has completely dissolved in it, we begin to boil the syrup on agar. On medium heat, dissolve the soaked agar powder. Stirring, you need to wait for large bubbles. As soon as the moment has come, pour sugar for syrup and mix.
At this time, we begin to whip applesauce with half the protein.
The syrup then bring the temperature to 110 degrees and remove from heat.
As soon as the puree begins to lighten, add the second half of the protein and continue to whisk at high speeds. It will take time to beat the mass well. You should get a dense consistency, well-kept shape.
On a wall of a bowl in a thin stream we begin to pour in syrup. It is a bit cold, but still hot. We continue to whip the mass.
At this stage, you can add any food coloring if you want to tint your marshmallows. Although this is completely optional.
It is important again to beat the mass well before it starts to cool. Before you start jigging, you need to make sure that the mixture is thick enough to keep in shape.
Place the "dough" for the future marshmallows in a pastry bag and put the marshmallows of any shape onto them.
Do not be upset if you do not have a pastry bag. Marshmallows can also be put with an ordinary spoon, this will not affect the taste and stabilization process.
Now you need to be patient and leave the marshmallows to dry for a day. But with a great desire, you can try the delicacy after 5 hours of stabilization. Sprinkle the marshmallows with powdered sugar and gently glue the halves in pairs.
Now you’ve made sure that homemade marshmallows are not a section of dishes, the complexity of cooking which borders on science fiction. It is simple and insanely delicious. Be sure to surprise your friends and family with your culinary skills. And if you put marshmallows in a box or a spectacular bag, you get a nice and cute present.