Homemade Apple Marshmallows with Agar Agar

The dessert is similar to store-bought, only tastier! Using this recipe you can make soft and airy marshmallows. Agar-agar is always on sale. To prepare, you will need ordinary products that everyone has in the refrigerator.
cook time: 8h
Zoe Kendrick
Homemade Apple Marshmallows with Agar Agar

Nutrition Facts (per serving)

193
Calories
1g
Fat
46g
Carbs
1g
Protein

Ingredients (8 portions)

For the applesauce:

Apples 350 g
Sugar 100 g
Water 20 ml
Chicken eggs 1 pc

For sprinkling:

Powdered sugar 30 g

For the syrup:

Water 60 ml
Sugar 200 g
Agar-agar 10 g

Recipe instructions

Step 1

Step 1
How to make marshmallows from apples with agar-agar? Prepare all the necessary ingredients. Take sweet and sour or sour apples. The egg will suit C0. Keep it in the refrigerator until you start whisking. It should be cold.

Step 2

Step 2
Start by making the puree. Apples can be baked whole or cooked in the microwave. It seems to me that it is faster and easier to extinguish them in the following way. Wash the apples, peel and remove the seeds. Cut them into small cubes and place in a small saucepan.

Step 3

Step 3
Add water and cook apples, stirring occasionally, over medium heat until soft. It took me 3 minutes. Remove from heat and puree soft apples using a blender. Weigh the resulting puree. We will need 125 g, remove the excess.

Step 4

Step 4
Add sugar and return to medium heat.

Step 5

Step 5
Stirring constantly, bring to a boil and the sugar dissolves. Cool to room temperature, then place in the refrigerator for another 20-30 minutes. In order for the puree to whip well, it must be cold.

Step 6

Step 6
Wash the egg well, wipe dry with a towel and separate the white from the yolk. The yolk can be used for another dish. Place the egg whites and cooled apples into a container in which it will be convenient to whip the marshmallow mixture. Keep in mind that it will increase several times.

Step 7

Step 7
Beat the egg whites and puree until stiff peaks form, gradually increasing the speed from low to high. The mass should increase in volume, become white and should not drain from it when you lift the whisk. Do not remove the mixer too far, you will need it to mix the puree with the hot syrup (step 10).

Step 8

Step 8
Now prepare the syrup. Combine water, sugar and agar-agar in a small saucepan.

Step 9

Step 9
Stirring constantly, bring to a boil over medium heat until the sugar dissolves. Continuing to stir, cook until its temperature rises to 110 degrees. Without a cooking thermometer, determine the temperature as follows. Scoop a little syrup into the spoon or spatula you are using to stir it; it should flow slowly and not drip.

Step 10

Step 10
Now try to do everything quickly, because as it cools, the syrup will become thicker and it will be impossible to beat it into the marshmallow mass. Beat the mixture, pouring the syrup into the puree in a thin stream. Try not to get on the whisk blades. Beat until all the syrup is gone.

Step 11

Step 11
Place parchment paper on a baking sheet or large platter. Using a piping bag or syringe with a closed star attachment, pipe marshmallows onto it. To make it easier to make halves of the same size, I made a stencil on a sheet of white paper and placed it under the parchment. Leave the marshmallows to dry for at least 6 hours at room temperature.

Step 12

Step 12
When the marshmallows are dry, sprinkle with powdered sugar on all sides and leave to dry for about another hour. Connect the halves together.

Additional rubrics

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