Food Recipes Hub

Marshmallows “Vanilla” Recipe

Who doesn’t like to enjoy this wonderful dessert? Numerous eyes run over its shelves. But what is it made of, can it be given to children? I suggest cooking marshmallows at home. Especially autumn in the yard, ripe apples that we need so much! It’s not difficult at all, but how delicious and safe!! Come in!!!

CourseChildren’s Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
CuisineEngland Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

120minutes

Servings

Cook Time

120minutes

Ingredients

4pieces Apples
500gram Sugar
1piece Egg white
10gram Agar-agar
80ml Water
Vanilin

Instructions

To make marshmallows, we will need apples. And the more sour they are, the better. It’s autumn, the time of Antonovka.. She’s perfect. If it is not there, 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 cooking time depends on the size of the apples, their juiciness and your oven. You can bake apples whole (then you can eat the seed pod – it’s sooo useful). And you can also peel and peel the seeds. My apples were so juicy that they just “exploded” in the oven.
Cool the apples and rub through a sieve.
To prepare a portion of marshmallows, we will need only 150 grams of applesauce. If you have too much left, you can leave it in the refrigerator for the next cooking, or you can just eat it!!! Mix mashed potatoes with 150 grams of sugar into a fluffy mass, gradually introducing sugar! Add vanilla to taste. I use a regular mixer with nozzles.
In a separate dry bowl, whisk the egg white to steady peaks. In order for the protein to beat better, it should be cold. Also, when whipping, you can add a little salt.. Gently combine the puree with the proteins.
The next stage is the preparation of syrup. Add agar-agar to the syrup. Here are some tips. To get marshmallows, so that it then stabilizes (does not stick to hands and paper), you need to use high-quality agar-agar with a gelling capacity of 900. So, prepare the syrup. Mix 350 g of sugar with agar-agar and 80 ml of water. Put it on the fire. Do not rush. Sugar should have time to dissolve! Cook over low heat.
The readiness of the syrup is determined by its viscosity. As soon as the spatula begins to stretch out with a sweet “thread” – the syrup is ready.
Gently along the edge of a thin trickle, enter the syrup into the protein-apple mass, constantly whisking. Beat until a thick mass is obtained, until it is tightly held on top of the head.
Then place on a baking sheet lined with baking paper. A few more hints. + it is very convenient to put a pastry bag in a jar and calmly pour the mass into it; + to get a beautiful marshmallow shape, I use a “closed star” nozzle with a diameter of 10 mm; + to make the marshmallow uniform – make a stencil of the desired diameter and put it under the parchment.
If everything went well, then after two hours the marshmallows will stop being sticky. But you need to let them stand, dry for at least 12 hours. Well, that’s it. Treat your family to a delicious marshmallow. I think this marshmallow will be a wonderful gift, because it is made by you!!! Act!

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