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Marshmallow Recipe
The most marshmallow in the world!! Cooking is easy and simple. This dessert will perfectly complement the festive table.
Instructions
  1. 215 / 10000 АНГЛИЙСКИЙ Перевести вGoogleBing 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.
    215 / 10000
АНГЛИЙСКИЙ
Перевести вGoogleBing
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.
  2. Bake apples in the microwave about 6-7 minutes (do not forget to cover, and then have to wash everything).
    Bake apples in the microwave about 6-7 minutes (do not forget to cover, and then have to wash everything).
  3. 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.
    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.
  4. 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.
    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.
  5. 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.
    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.
  6. Syrup (hot, but not boiling) add a thin stream into the puree, whisk constantly-do not stop!
    Syrup (hot, but not boiling) add a thin stream into the puree, whisk constantly-do not stop!
  7. Beat for another 5-7 minutes until the mass becomes very dense and will keep the shape.
    Beat for another 5-7 minutes until the mass becomes very dense and will keep the shape.
  8. 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".
    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".
  9. 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!
    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!
  10. And here's a classic marshmallow turns white sugar:
    And here's a classic marshmallow turns white sugar:

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