First you need to prepare the dough. To do this, the oil should be obtained in advance, so that it becomes soft and obedient. Put the butter in a bowl, add sugar and beat with a mixer.
Add egg and beat again.
Honey melt (if it is solid), but do not boil. Add to the whipped oil mass. Here add all the spices. Spices can be changed to your taste. Beat well.
Add some flour and baking powder, mix with a spatula.
Gradually add the remaining flour and knead the plastic dough obedient. Form into a ball and wrap in film. Put into the refrigerator for a couple of hours at night.
For Apple puree take apples, peel them from the core and bake until soft.
Rested dough is divided into 3 parts. Take one and roll out into a layer 2-3 mm thick. Put the blanks on a baking sheet, laid parchments and bake in the oven, heated to 180 degrees, about 10-12 minutes. Finished workpiece to cool completely.
From the test it turns out a lot of blanks, so if you're going to bake only the base for Christmas trees, you can decrease the products for the test twice.
Ready soft apples wipe through a sieve. Warm puree on the stove, remove from heat and add sugar, stir until it dissolves completely. Unparliamentary. To prepare the egg whites.
Agar agar pour water and leave for 10 minutes. Then put on the stove and bring to a boil. Boil for about 1 minute. Then add the sugar and vanilla sugar, cook stirring until the sugar dissolves. Bring to boil.
Once the agar mixture starts to boil, put a cooking thermometer. As a result, the syrup should be heated to 110 degrees.
As soon as the syrup starts to boil, you need to put the puree and protein in a separate bowl and start whipping the mass with a mixer until the white fluffy mass.
Ideally, for whipping you need to take a stationary mixer with high power. I whipped the usual manual, but the main thing that he did not overheat.
A thin stream pour the finished syrup, which reached 110 degrees in the Apple-protein mass, without ceasing to beat in the meantime. (it is important not to digest, otherwise the syrup will darken). If desired, add green gel food coloring (1-2 drops). The finished mass should be doubled, become shiny and thick (holds its shape well).
To prepare the nozzle for the pastry bag and the bags. Immediately, after whipping, transfer the marshmallow mass into bags. I have the nozzle "closed star": one larger and one smaller.
Take gingerbread bases and otsadit Christmas trees on them, first working pastry bag with a large nozzle, and then complete the work of a small, forming the top.
If the marshmallow mass remains, then you can make marshmallows with the same nozzles, putting it on baking paper.
Leave the Christmas trees overnight at room temperature. After about 10 hours, Christmas trees can be sprinkled with a special powder (to give the effect of snow). You will need to mix equal portions of sugar and starch.
Sprinkle the resulting powder Christmas trees. Store them before feeding in a hermetically sealed dry container.