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 Marshmallow Recipe
The most delicious marshmallows in the world!! Cooking is easy and unpretentious. This dessert will perfectly complement the festive table.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Soak 4 teaspoons of agar-agar in 150 g of water for 1 hour. 4 apples to peel, remove the core and cut into quarters.
    Soak 4 teaspoons of agar-agar in 150 g of water for 1 hour. 4 apples to peel, remove the core and cut into quarters.
  2. Bake the apples in the microwave for about 6-7 minutes (do not forget to cover, otherwise you will have to wash everything).
    Bake the apples in the microwave for about 6-7 minutes (do not forget to cover, otherwise you will have to wash everything).
  3. Chop the baked apples with a blender, add 250 g of sugar (I have black cane sugar, you can use plain white, then marshmallows will be white), a spoonful of vanilla sugar (if vanilla, then a pinch) and beat well with a blender again. Leave to cool completely.
    Chop the baked apples with a blender, add 250 g of sugar (I have black cane sugar, you can use plain white, then marshmallows will be white), a spoonful of vanilla sugar (if vanilla, then a pinch) and beat well with a blender again. Leave to cool completely.
  4. Heat the agar with water almost to a boil while stirring so that it dissolves. Add 450 g of sugar, bring to a boil and cook for 5-10 minutes, until the syrup begins to stretch out with a thin thread using a spoon.
    Heat the agar with water almost to a boil while stirring so that it dissolves. Add 450 g of sugar, bring to a boil and cook for 5-10 minutes, until the syrup begins to stretch out with a thin thread using a spoon.
  5. Beat the applesauce with a mixer with half the protein for about a minute. Add the remaining half of the protein and continue whipping until the mass increases in volume, brightens and becomes lush.
    Beat the applesauce with a mixer with half the protein for about a minute. Add the remaining half of the protein and continue whipping until the mass increases in volume, brightens and becomes lush.
  6. Pour the syrup (hot, but not boiling) into the puree in a thin stream, beat constantly - do not stop!
    Pour the syrup (hot, but not boiling) into the puree in a thin stream, beat constantly - do not stop!
  7. Beat for another 5-7 minutes, until the mass becomes very dense and retains its shape.
    Beat for another 5-7 minutes, until the mass becomes very dense and retains its shape.
  8. While the mass is still warm, even hot, we transfer the marshmallows through a pastry bag (or through a file, cutting off the tip). We do everything very quickly, because the agar is grasped literally "on the go".
    While the mass is still warm, even hot, we transfer the marshmallows through a pastry bag (or through a file, cutting off the tip). We do everything very quickly, because the agar is grasped literally "on the go".
  9. Do not touch the marshmallow for a day - let it freeze and dry. After a day or two, sprinkle with powdered sugar and combine in pairs. We enjoy the forgotten taste of our serene Soviet childhood. Marshmallows made from cane sugar turn beige and acquire a light caramel taste - almost creme brulee!
    Do not touch the marshmallow for a day - let it freeze and dry. After a day or two, sprinkle with powdered sugar and combine in pairs. We enjoy the forgotten taste of our serene Soviet childhood. Marshmallows made from cane sugar turn beige and acquire a light caramel taste - almost creme brulee!
  10. And now the classic marshmallow is obtained from white sugar:
    And now the classic marshmallow is obtained from white sugar:
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