How I make apple marshmallows at home: it turns out better than in the store and pastry shops

If you decide to cook a sweet delicate delicacy at home, use the recommendations of this recipe and you will definitely get a real homemade marshmallow.

To begin with, you need a gelling natural product of plant origin: agar-agar or pectin. It's important to make the "right" syrup, and if you don't have a cooking thermometer to keep track of the 110-degree temperature you need, I'll show you how to check that with a simple test. The third important point is a fairly densely whipped marshmallow mass. If you do not beat it, the sweet cake will not hold its shape.

In this recipe, I will prepare a classic marshmallow based on applesauce. In addition to apples, you can add mashed potatoes from any other fruits and berries, replacing them with half the norm of the main ingredient.

Step by step recipe:

I prepare the necessary products for making apple marshmallows.

I cook the fruit puree in advance, baking the apples in the oven. To do this, wrap them whole in foil and bake at 180 degrees for 20 minutes.

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Cool the apples slightly and rub through a sieve. If the mass is liquid enough, it should be boiled before the excess moisture evaporates.

I soak agar-agar in the specified amount of water.

Pour 200 grams of granulated sugar into the still warm applesauce, stir and leave to cool completely.

I send two egg whites at room temperature to the bowl of the kitchen machine. It is very important to take a sufficiently large container, since the marshmallow mass will increase significantly during whipping.

I add applesauce with sugar to the proteins. Begin to beat at medium speed until the mass increases in volume and lightens it.

While the marshmallow mass is whipped, I prepare the syrup. To do this, I bring water with agar to a boil, add sugar. Cook over medium heat, stirring actively.

The temperature of the finished syrup is 110 degrees. Readiness can be checked by draining it with a thin thread from a spoon and solidification of the remaining drop.

Another test for the readiness of the sugar syrup. Put a drop of syrup in a spoonful of cold water and try to roll a ball out of it. Happened? This means that the goal has been achieved.

Before introducing the syrup into the marshmallow mass, I cool it slightly, but it still remains quite hot. I pour it in a thin stream, continuing to beat the marshmallow mass. The hot syrup heats up the bowl of the kitchen machine.

After the introduction of the entire volume of sugar syrup, I continue to beat the mass for another 5 minutes. It should be dense enough and literally reach for the whisk.

Since the marshmallow mass quickly solidifies when it cools, I prepare a pastry bag with a nozzle and a board covered with cling film in advance for settling the marshmallows.

I transfer the entire mass to the bag and secure the top with a bag clip. For accuracy, on the film, using a stencil, you can mark the contour along which to form even, one size, marshmallow halves.

Without wasting time, until the mass has cooled down, I set it aside and leave it to stabilize for 10-12 hours. Then the cakes are easily separated from the surface.