Marshmallow recipe on fruit juice 👇
This marshmallow cooks very quickly.
PREPARING THE SYRUP
- I mix orange juice in a saucepan with agar-agar and heat it. When the juice starts to boil, I add sugar. Bring the syrup to a boil and cook until 104°C degrees.
- I beat the egg white and gradually pour 30 g of sugar into it.
- Carefully pour the finished syrup into the whipped protein and continue to beat at high speeds, 2-3 minutes. The mass should become lush and light.
- I transfer the finished mass into a pastry bag and immediately put it away. With this marshmallow, you can not hesitate, the mass hardens very quickly.
Zephyr stabilizes right before our eyes. After 15 minutes, I can already pick it up, but it's better to leave it for a few hours.
Ready marshmallows can be rolled in powdered sugar or a mixture of powdered sugar and starch. After drying, I pick up the halves and put them together.
INGREDIENTS:
1 egg white (35 g)
160+30 g sugar
200 g juice
5 g agar-agar
How to cook mountains of marshmallows and not get fat?
When I work on recipes, I usually end up with a lot of final product. In order not to lay a huge amount in myself, I lay it out in containers and store it in the freezer. It is kept very well there.
At the right time, you take out the desired amount of marshmallow and after half an hour it is ready for use. It can be safely stored for 3-4 months.
Creamy sausages will appear on the channel soon, stay tuned...