Very tasty! And most importantly, it is useful. No sugar at all. Only natural fruits and berries! The recipe is not very simple. But I cook it all summer. Because we adore such "cakes"))
HOW TO COOK:
Apples wash well and core. I leave the peel. I cut it in half.
My baking sheet holds about two kg of apples. The size of my baking sheet is 30x40 cm (this is standard from the built-in oven). You can bake apples in another way, and in different dishes! This is not very important here. But I usually bake it in the oven. I bake at 180 degrees for 20-25 minutes. Depends, of course, on the type of apples, and on their size, and on the "character" of your oven.
I usually bake apples in the evening and let them cool. Then I remove the skin (this can be easily done with a regular spoon).
I add a pinch of citric acid to the apples (this will make the marshmallow lighter) and turn the apples into a homogeneous puree. I do this with a hand blender. But, of course, you can grind through a sieve (although this is more difficult).
Separate the whites from the yolks. No yolks are needed. And whip the whites until persistent peaks. For 1 kg of applesauce, I take 4 egg whites!
I add the applesauce to the whipped egg whites and continue to beat. It turns out an airy homogeneous mass.
From the total amount of apple "dough" I select 5-6 tablespoons, cover with a film and put it in the refrigerator. I will use this "dough" a little later.
Grease a baking sheet with oil. I spread half the mass. Of course, it all depends on the size of the baking sheet. I cook in a vegetable drier, so I use the baking trays that come with it. I have the specified amount just enough for two such baking sheets.
I put it in a dryer and at a temperature of 60 degrees dry the pastille for about 6 hours. The time, of course, depends on the thickness of the layer and on the capacity of your dryer.
BUT! You can do WITHOUT a dryer! You can put the air mass on the same baking sheet where my apples were baked, after having greased it with oil. I also distribute evenly. And I dry it in the oven at a temperature of 70-80 degrees for about 4-5-6-7 hours. Here, too, is always different! It all depends, again, on the thickness of the layer and on the oven itself. Temperatures higher than 80 degrees will not work!
The cakes will sag a little - this is normal! I don't add sugar to the marshmallow at all. There is enough sugar in the fruits themselves! Although with sugar, the pastille turns out to be more airy and does not settle during drying. Here, of course, you choose - splendor or usefulness))
This is how the marshmallow looks like after drying:
Now I grease the cakes with apple dough, which I put in the refrigerator. I stack the cakes one on top of the other. Then I cut it in half and grease it again. It turns out like a cake with cream.
I put it on a baking sheet and send it back to the dryer for a couple of hours.
Everything! The pastila is ready!
For storage, I wrap the finished marshmallow in parchment and store it in a cardboard box. The pastille must "breathe", so I don't use any polyethylene.
Other fruits and berries can be added to such a marshmallow. In the video above, I showed how I make strawberry-apple marshmallow.
Try to cook. It's worth it!