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Print Recipe
Marshmallows "Vanilla" Recipe
Who does not like to eat this wonderful dessert? On the shelves of his many eyes run. But what is it made of, can it be given to children? Offer to make marshmallows at home. Especially autumn in the yard, ripe apples that we need! It is not difficult, but how delicious and safe!! Come in!!!
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. We need apples to make marshmallows. And the sourer they are, the better. Now autumn, the time of Antonovka.. She's perfect. If it is not-take any not very sweet apples. We will bake apples in the oven at 180 degrees for about 25-30 minutes on a baking sheet covered with parchment paper.. The time depends on the size of the apples, their juiciness and Your oven. Bake apples can be entirely (then you can eat the seed box - it's sooo useful). And you can peel and seed. My apples were so juicy they just "exploded" in the oven.
    We need apples to make marshmallows. And the sourer they are, the better.
Now autumn, the time of Antonovka.. She's perfect. If it is not-take any not very sweet apples.
We will bake apples in the oven at 180 degrees for about 25-30 minutes on a baking sheet covered with parchment paper.. The time depends on the size of the apples, their juiciness and Your oven.
Bake apples can be entirely (then you can eat the seed box - it's sooo useful). And you can peel and seed.
My apples were so juicy they just "exploded" in the oven.
  2. The apples to cool and RUB through a sieve.
    The apples to cool and RUB through a sieve.
  3. To prepare a portion of marshmallows, we need only 150 grams of applesauce. If you have too much left, you can leave it in the refrigerator for the next preparation, or you can just EAT it!!! Mashed potatoes mix with 150 grams of sugar in a magnificent mass, gradually introducing sugar! Add vanilla to taste. I use a regular mixer with nozzles.
    To prepare a portion of marshmallows, we need only 150 grams of applesauce.
If you have too much left, you can leave it in the refrigerator for the next preparation, or you can just EAT it!!!
Mashed potatoes mix with 150 grams of sugar in a magnificent mass, gradually introducing sugar! Add vanilla to taste.
I use a regular mixer with nozzles.
  4. In a separate dry bowl, whisk the egg white until stable peaks. To protein better whipped, it should be cold. Also, when whipping, you can add a little salt.. Gently combine the puree with the proteins.
    In a separate dry bowl, whisk the egg white until stable peaks. To protein better whipped, it should be cold. Also, when whipping, you can add a little salt..
Gently combine the puree with the proteins.
  5. The next step is the preparation of syrup. In syrup, we add the agar-agar. Here are some tips. To get a marshmallow, so that it then stabilized (not sticky to the hands and paper), you need to use high-quality agar-agar with a gelling ability of 900. So, cook the syrup. Mix 350 grams of sugar with agar-agar and 80 ml of water. Put on the fire. Not hurry. Sugar should have time to dissolve! Cook over low heat.
    The next step is the preparation of syrup.
In syrup, we add the agar-agar.
Here are some tips.
To get a marshmallow, so that it then stabilized (not sticky to the hands and paper), you need to use high-quality agar-agar with a gelling ability of 900. So, cook the syrup.
Mix 350 grams of sugar with agar-agar and 80 ml of water. Put on the fire. Not hurry. Sugar should have time to dissolve! Cook over low heat.
  6. The readiness of the syrup is determined by its viscosity. As soon as the spatula begins to stretch sweet "thread" - the syrup is ready.
    The readiness of the syrup is determined by its viscosity. As soon as the spatula begins to stretch sweet "thread" - the syrup is ready.
  7. Gently along the edge of a thin stream enter the syrup into the protein-Apple mass, constantly whisking. Whisk until a dense mass, until it is tightly held on the crown.
    Gently along the edge of a thin stream enter the syrup into the protein-Apple mass, constantly whisking.
Whisk until a dense mass, until it is tightly held on the crown.
  8. Next, place on a tray or baking sheet, covered with baking paper. A few more clues. + it is very convenient to put a pastry bag in a jar and calmly put a lot into it; + to obtain a beautiful shape of marshmallows, I use a nozzle "closed star" with a diameter of 10 mm; + to make marshmallows smooth-make a stencil of the desired diameter and put it under the parchment.
    Next, place on a tray or baking sheet, covered with baking paper.
A few more clues.
+ it is very convenient to put a pastry bag in a jar and calmly put a lot into it;
+ to obtain a beautiful shape of marshmallows, I use a nozzle "closed star" with a diameter of 10 mm;
+ to make marshmallows smooth-make a stencil of the desired diameter and put it under the parchment.
  9. If all went well, then in two hours the marshmallows will be no longer sticky. But you need to let them stand, dry at least 12 hours. Well, that's all. Treat your family to the right marshmallows. I think this marshmallow will be a wonderful gift, it is made by You!!! Go for it!
    If all went well, then in two hours the marshmallows will be no longer sticky. But you need to let them stand, dry at least 12 hours.
Well, that's all.
Treat your family to the right marshmallows.
I think this marshmallow will be a wonderful gift, it is made by You!!!
Go for it!

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