Frisky master class: homemade apple marshmallows

Frisky master class: homemade apple marshmallows

Homemade marshmallows and marshmallows are the most popular sweets during apple season. But if for the first dessert it is quite good to beat the mass and dry it properly, then for making marshmallows the precise weight of the ingredients, the temperature of the syrup, and the properties of the whipped mass are important. But if you know all the subtleties and follow the instructions, even at home you can prepare very tasty natural marshmallows. For the traditional version, we use apples, and if we add berry puree, we get an indescribably delicious dessert with a beautiful rich color. The main thing is to master a good basic recipe. We will share it with you now. Watch our detailed master class and tips!

Ingredients: apple puree - 250 g (6-8 apples), sugar - 420 g, agar-agar - 8 g, water - 150 ml, egg whites - 1 pc., sweet powder - 100 g.

Manufacturing method:

1. Prepare the apples. Remove the core, cut in half, place on a baking sheet and bake at 180°C for 30–40 minutes. The apples should become quite soft inside.

2. Remove the apples from the oven, remove the pulp from each fruit and rub it through a sieve or colander. You should end up with a thick puree. Depending on the size of the apples, the puree may turn out slightly larger; to make marshmallows according to this recipe, you need 250 g. The puree must be well cooled in the refrigerator.

3. While the applesauce is cooling, prepare the syrup. Pour agar-agar into a 1.5-2 liter saucepan, pour in water, stir well. Add sugar and put on fire. When the sugar has completely dissolved and the syrup begins to boil, reduce the heat and continue to boil the liquid. It is important to make sure that the syrup does not escape.

4. Immediately after the syrup boils, begin whisking the apple puree and egg white. At first the speed should be low, and then increase the speed.

5. Next, you need to inspect the readiness of the syrup. If you have a temperature gauge, insert it into the saucepan and continue cooking the syrup until the temperature reaches 110°C. At this temperature, the syrup is ready. If you don’t have a temperature indicator, you can test the thread. When the syrup flows from the spoon like a thread like watery honey, it is ready.

6. When the syrup is ready, increase the speed of whipping the mass to maximum and pour in the hot liquid in a narrow stream. Continue whisking, the mixture will lighten and increase in volume. Here it is very important to beat it to the state of stable peaks. The mass must be airy and dense.

7. Prepare a surface covered with baking paper or a silicone mat. Also a nozzle and a pastry bag. Fill the bag with the whipped mixture and place the dessert pieces on paper or a mat.

8. To stabilize, you need to leave the marshmallows for at least 10 hours, maybe longer. After this, remove the marshmallow halves from the surface, combine and roll in sweet powder. Shake off excess powder. Enjoy your tea!

On a note

• If you use ready-made baby applesauce, be sure to boil it. The puree must stay on the spoon. Also, if the apples are very juicy, puree and boil.
• It is important to separate the egg white so that not a drop of yolk or fat gets into it.
• You can plant workpieces using all attachments, but more often cooks use the “star” attachment.
• If the applesauce is not thick enough or you do not dry the marshmallows well, droplets of water may appear in the grooves during storage.
• Store the finished marshmallows in an airtight box at room temperature for about 1 week.

Homemade applesauce marshmallows

A very detailed marshmallow recipe for beginners! Marshmallow is a rather capricious dessert, but if you learn how to cook it, you won’t be able to stop later)))

Ingredients for Homemade Applesauce Marshmallows:

• Apple (sour greenish (Antonovka, Granny Smith)) - 1.2 kg
• Egg white - 1 pc.
• Sugar - 220 g
• Glucose syrup (if not, then replace it with the same amount of sugar) - 80 g
• Water – 75 ml
• Agar-agar (strength 900) – 5 g

Production time: 120 minutes

Number of servings: 10

Nutritional and energy value:

Homemade Applesauce Marshmallow Recipe:

Wash the apples, cut them in half, and remove the cores. Place the cut side on a baking sheet and bake at 180 degrees for 15-20 minutes until they become very soft. If there is excess juice, drain it. We puree the apples with a blender, together with the skin. Then grind through a fine sieve. The puree should be very thick and not fall off an inverted spoon. If it’s still a little liquid, boil it slightly in a saucepan so that excess moisture evaporates. We pack the finished puree into 125 g (1 serving) and put it in the freezer. You can put it in the refrigerator if you plan to cook soon.

In a thick-bottomed saucepan, mix agar, sugar, glucose syrup and water.
If there is no glucose syrup, then replace it with the same amount of sugar. There is no need to soak the agar in advance. Cook to 110 degrees.
We focus on the narrow thread flowing from the spoon, or better yet, on the temperature indicator. When the syrup has reached 100 degrees, we begin to beat the chilled puree and egg white at a leisurely speed. Shifting evenly to higher speed. By the time the syrup is ready, the puree and egg whites should be well beaten and double in size. (If the puree does not whip, then the reasons may be: the yolk got in, the dishes were not dry and unstained)

Pour the hot syrup into the whites in a narrow stream, continuing to beat the puree. Beat until a very dense mass that holds the texture perfectly. Place on parchment paper from a pastry bag with a nozzle. Everything needs to be created quickly, because agar hardens at 40 degrees. Let the marshmallows stand at room temperature for approximately 5 hours. Then sprinkle with sweet powder and connect the halves.

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Homemade applesauce marshmallows

Affectionate, airy, natural and very tasty! The puree for this apple marshmallow is made from new apples, and agar-agar acts as a gelling agent. Preparing the dessert is quite simple; even a novice cook can do it. But it is better to have a kitchen temperature gauge on hand.

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3. Homemade applesauce marshmallows

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 day

Step-by-step production

Step 1:

How to create apple marshmallows? Prepare your food. We will make our own apple puree. If you have ready-made puree and it is already sweet, then take only 200 grams of sugar for syrup. I added 10 grams of agar-agar, and its quality fluctuated slightly. It is better to choose apples that are firm and greenish; they contain more pectin.

Step 2:

Wash the apples well and cut into quarters. Cut out the center and place skin side up in a baking dish. Place in the oven preheated to 200°C. Bake the apples for 30 minutes.

Step 3:

Remove the finished apples from the oven and cool slightly. My apples turned out to be not hard and completely melted during baking. Separate the skin from the pulp. If your pulp is not very homogeneous, then punch it with an immersion blender. My pulp came out tender and airy.

Step 4:

Press the puree through a sieve to remove any solids or remaining skin. Separate 125 gr.

Step 5:

Place the puree in a thick-bottomed saucepan. Add 100 grams of sugar. If your puree is ready, then skip these steps.

Step 6:

Place the saucepan with the puree over low heat, stirring until the sugar dissolves. Bring the puree to a boil and cook for 2-3 minutes. Then immediately pour the puree from the saucepan into another bowl and leave to cool. When the puree has cooled slightly, put it in the freezer until it cools completely. This will take very little time, about 5-10 minutes.

Step 7:

While the puree is cooling, soak the agar-agar. To do this, fill it with water, stir well and leave to swell.

Step 8:

Place the cooled puree in a bowl and add the egg whites.

Step 9:

Beat the egg whites and puree with a mixer until stiff peaks form. This will take about 15 minutes.

Step 10:

Measure the remaining 200 grams of sugar into a thick-bottomed saucepan and pour in the swollen agar-agar.

Step 11:

Place the saucepan on low heat. Bring the syrup to a boil. The sugar will completely dissolve during this process.

Step 12:

Boil the syrup to a temperature of 110°C.

Step 13:

Turn on the mixer again and carefully, in a narrow stream, pour the hot syrup into the whipped whites. Pour in carefully along the side so that the syrup does not wrap around the mixer blades. Perfectly, according to technology, you need to beat the whites and cook the syrup right away, but because I was alone in the kitchen without a planetary mixer, I did it in stages. And everything worked out.

Step 14:

When all the syrup has been poured in, continue whisking the mixture for about 5 minutes. It must again become thick and persistent. Immediately transfer it to a cooking bag. When working with agar-agar, you need to act quickly, because it begins to harden already at 40°C.

Step 15:

Cover a baking sheet with parchment. It is better to create this in advance for the reason stated above. Place halves of future marshmallows of any shape on it.

Step 16:

Leave the marshmallows to dry and stabilize for 24 hours at room temperature.

Step 17:

Sprinkle the finished marshmallows generously with sweet powder through a strainer.

Step 18:

Connect the halves in pairs. From this quantity of goods I got 24 halves or 12 whole marshmallows. They couldn't fit everything on one baking sheet.

This is my first marshmallow, I think it was a success. It came out a little soft, I think it's because of the apples. I read a lot of controversy about the amount of sugar in this recipe, I would not say that the marshmallows are cloying. But my apples are also quite sour.

In order for the whites to beat perfectly, the eggs must be fresh and chilled (from the refrigerator), and the dishes for whipping must be dry and clean, without traces of fat.
When you separate the whites from the yolks, make sure that not a drop of yolk gets into the whites. For better whipping, you can add a small pinch of salt or a few drops of lemon juice (vinegar) to the whites. Beat with a mixer on low speed, increasing the speed as you beat. Choose enamel, clay or glass dishes for whipping (in no case duralumin, because the whites will turn greyish!).

Before adding agar, pay attention to its labeling.
The numbers on the package, for example 600, 900 or 1200, indicate the strength (elasticity) of the resulting gel. The higher this number, the denser the jelly will be. Always keep in mind that the proportions of agar-agar indicated in the recipe are relative, because the result is influenced not only by the strength of the gel (numbers on the package), but also by the properties of the agar-agar, as well as the amount of sugar and acid in the dish.
To avoid mistakes and get a suitable result, it is recommended to create a test. To do this, take 1 tablespoon of the prepared, but not yet chilled dish, and place it in the freezer for 1 minute. If the jelly turns out to be a suitable mixture, it means the proportions are correct. Otherwise, you need to thicken or, on the contrary, dilute the dish.

Apple marshmallows

Preparation time: 10 min.

Production time: 30 min.

Number of servings: 3 pcs.

Ingredients

How to make apple marshmallows

Since the base of marshmallows is fruit puree, this sweetness is certainly healthy. I could never call myself a marshmallow lover, but the experience of making it was very exciting for me. I prepared it for the first time, I don’t have a special mixer to whip it myself. It’s a pity that I only have 2 hands, it wouldn’t hurt to add 1 more! :)

Surprisingly, the marshmallow came out. :) But I always want to add something there, improve it. And I played with the chocolate, smeared it all over, smeared the marshmallows to create little chocolate streaks on the surface.

But now I will prepare baked apples specially, this is such a breath of happy youth. They gave them to us in kindergarten, or something. I remember the smell, I remember the taste, everything is so very familiar and takes me back to that serene, completely forgotten time.

And the taste of marshmallows is the same as what was once sold in our stores.

I prepared a half portion, but I give the recipe in the original.

How to make “Marshmallow from apples” step by step with photos at home

To make apple marshmallows, take sour apples, 1 egg white (no yolk needed), sugar, water, agar, vanilla sugar.

Peel the apples from the seeds and bake them directly in the skin in the microwave. Baking time - according to the number of apples: 2 apples - 2 minutes, 3 apples - 3 minutes, at the highest power. I baked more apples and later just ate the excess. The finished puree is simply removed from the skin with a spoon. How delicious it is. Measure out the required amount of puree. If you don’t have a microwave, you can bake apples in the oven at 180°C for 15-20 minutes without any problems.

Punch the resulting apple puree for marshmallows in a blender or pass through a sieve until smooth and homogeneous. Add vanilla sugar (1 tsp) and regular sugar (250 g), leave for a couple of minutes.

Add 1 egg white to the apple puree and beat until light and stiff. I didn’t even expect that puree could whip up so well.

At the same time, soak agar (8 g) in water (160 ml). Then put it on the fire and dissolve it completely when heated. Add all the sugar (450 g) and cook the syrup for 5 minutes, stirring constantly.

I don’t have a temperature indicator, so I followed the usual advice - the syrup is considered to have reached its proper condition if a sweet thread trails behind the spoon. The thread comes out only when most of the syrup has already drained from the spoon.

Carefully, using a narrow thread, pour the syrup along the edge of the bowl and continue whisking the marshmallow mass.

The mass should almost cool down and become glossy and shiny. The mixture hardens quite quickly, so it is necessary that you already have a cooking bag with a nozzle ready. Most often, the “star” nozzle is used, but here I do not limit you, choose the one that suits your liking.

Transfer the marshmallow mixture into a bag and place it on parchment paper. Leave the marshmallows for 1 day at room temperature until completely hardened. Remember that in the next step we will be connecting the 2 marshmallow halves, so try to create flat shapes.