4 teaspoons agar-agar soak in 150 g of water for 1 hour. 4 apples (Antonovka-the best option for marshmallows, it has a lot of pectin - natural gelling agent) to clean, remove the core and cut into quarters.
Bake apples in the microwave about 6-7 minutes (do not forget to cover, and then have to wash everything).
Baked apples grind a blender, add 250 g of sugar (I have black cane sugar, you can ordinary white, then marshmallows will be white), a spoonful of vanilla sugar (if vanilla, then a pinch) and once again good to kill a blender. Leave to cool completely.
Agar with water to heat almost to a boil with stirring, so it dissolved. Pour 450 g of sugar, bring to a boil and cook for 5-10 minutes until the syrup begins to stretch a thin thread with a spoon.
Beat the applesauce with a mixer with half of the protein for about a minute. Add the remaining half of the protein and continue to whisk until the mass increases in volume, brightens and becomes lush.
Syrup (hot, but not boiling) add a thin stream into the puree, whisk constantly-do not stop!
Beat for another 5-7 minutes until the mass becomes very dense and will keep the shape.
While the mass is still warm, even hot, we put the marshmallows through a pastry bag (or through a file, cutting the tip). We do everything very quickly, because agar grabs literally "on the go".
Do not touch the marshmallow day - give it to stabilize and dry. After a day or two sprinkle with powdered sugar and connect in pairs. We enjoy the forgotten taste of our serene Soviet childhood.Marshmallow cane sugar turns beige and has a light caramel flavor-almost crème brûlée!
And here's a classic marshmallow turns white sugar: