Ingredients: green apple puree, thick green apple puree, egg white, sugar, agar (gel strength 900), water, icing sugar
Cooking method:
We clean the apples and cut out their core. Lay out on a baking sheet. Bake for 10-15 minutes at 180 C. Blend the baked apples with an immersion blender. If the mixture turns out to be liquid, boil in a saucepan on the stove. The temperature should be room temperature.
We pierce the lingonberries (I have frozen ones) with a submersible blender and rub through a sieve, then boil in a saucepan, stirring constantly until thick. Let the puree cool down to room temperature.
Prepare the surface on which you will plant marshmallows in advance.
Beat apple and lingonberry puree with egg white (room temperature) until a peak forms.
At the same time, cook the syrup in a saucepan. Pour the agar with water at room temperature, put on medium / slightly above medium heat. Bring to a boil, add sugar to a saucepan and stir. We are waiting for the boil. We bring the syrup to a temperature of 110 C. Remove from heat and wait for the syrup to stop boiling.
We turn on the mixer (I have a manual one) at high speeds. Whisking constantly, add the hot syrup to the puree. Try to pour the syrup down the side of the container that contains the puree. Beat marshmallow mass until stable. Marshmallow mass should be lush, not drain from the whisk. The whipped mass should be warm and not hot.
Quickly transfer the marshmallow mass to a bag with a nozzle. We plant marshmallows with a diameter of 4-5 cm.
Leave marshmallows to stabilize and dry for 20 hours. at room temperature. We connect the finished marshmallows in pairs, roll in powdered sugar.
Bon Appetit!