Applesauce marshmallows

Applesauce marshmallows

An indescribably tasty and light delicacy made from thick applesauce. One recipe yields about 50-60 marshmallows. Even capricious gourmands will appreciate the special apple flavor.

Manufacturing Description:

Ingredients:

• Apples – 4 pieces
• Protein – 1 piece
• Sugar – 700 G
• Vanilla sugar - To taste
• Water – 160 ml
• Gelatin – 30 G
• Sweet powder - To taste

Number of servings: 20

How to make “Applesauce Marshmallow”

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It came out very liquid, I poured it into muffin tins and into the refrigerator, it came out as a soufflé, but not marshmallows.

it worked out, but I slightly adjusted the recipe, 2 egg whites, 150 ml of water + sugar, I made syrup and dissolved the previously soaked gelatin in it. I have gelatin in sheets. I also added citric acid because I used ready-made applesauce. Came out unsurpassed, a real taste from youth

It didn't work out for me either. Next time I'll read the reviews first.

And yet, the description is not entirely clear, there are a lot of questions.

The essence is in the binding of proteins with sugar, and here there is not much that one protein is used, but besides, there is a lot of water - in syrup + in gelatin. But I realized this after I made everything according to this recipe and, like everyone else, it didn’t work out, I only spoiled the food. Half-baked recipe

the same problem as Oksana. I boiled the syrup rather than diluting the sugar in water, and even used less water. Very watery mass, spread

To make marshmallows, agar-agar is used, not gelatin. It’s just some kind of bad luck with this gelatin, they put it everywhere, in Turkish delight instead of starch, now in marshmallows instead of agar-agar.

Now I tried to cook it. I did everything strictly according to the recipe. What came out was a very watery, airy, pimply substance that dripped from the syringe and spilled (((added flour and baked in a slow cooker for an hour. Cut into pieces and rolled in powdered sugar with starch. Very similar to Turkish delight. Delicious.

it was simply necessary to boil the syrup, and not dilute it as indicated in the recipe

Gelatin is usually soaked at the rate of 1 tbsp. l. gelatin in half a glass of water. {instructions} are written on the package. So, it all depends on what kind of gelatin you buy. And for sugar in the recipe, water is indicated - 160 ml.

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 is one hundred percent 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 Marshmallow:

• 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, along 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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October 16, 2019 meledi-2016 #

August 22, 2019 Tatyana Deriul #

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Apple marshmallow recipe according to GOST

You might be interested to find out that apple marshmallows, according to GOST, can be prepared at home! It comes out indescribably tender and airy. Therefore, even those who are indifferent to sweets will enjoy the delicacy! You can make marshmallows from new apples or from ready-made applesauce. What to choose for the base is up to you!

The traditional marshmallow recipe is prepared using sweet sand. But if you want to create a product that is very healthy, then it is better to use a sugar substitute. It is better to prepare marshmallows using agar-agar. The amount of product in the recipe is indicated relative. The gelling characteristics of agar-agar depend on the manufacturer.

Apple marshmallows: according to GOST

Sweets are good for brain activity. It increases intellectual activity and has a beneficial effect on the functioning of the digestive tract. Constant consumption of marshmallows in small quantities helps improve the condition of hair and nails. Apple pectin perfectly cleanses the body of waste and toxins, helps eliminate cholesterol (Insoluble in water, soluble in fats and organic solvents.) , strengthens the immune system and lowers blood pressure.

You can make marshmallows using any thickener. When using agar-agar, the delicacy becomes beneficial for the thyroid gland and reduces the risk of developing cancer. If gelatin was added to the composition, then a positive effect on the joints is observed.

Ingredients:

• Apples – 4 pcs.;
• Sweet sand – 725 g;
• Agar-agar – 8 g;
• Egg white – 1 pc.;
• Water – 160 ml;
• Vanilla sugar – 15 g.

Apple marshmallow recipe according to GOST

Manufacturing method:

1. We carefully wash the apples, peel them, cut them into 2 parts, then remove the core and stem;
2. Cut the apples into small pieces and bake in the oven until softened. You can simply send them to a microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) oven and keep them until soft. After that, turn the apple pieces into puree;
3. From the purchased mass we measure out 250 grams of puree, which we mix with the same amount of sweet sand. At the same step, add vanilla sugar. Let the puree cool at room temperature;
4. Mix agar-agar with a measured amount of water;
5. Place the remaining apple puree into the blender bowl and start blending, adding half the amount of protein. Let's not stop whipping!
6. Beat the mixture for 2 minutes, it should turn white and increase in volume. After this, add the remaining protein. We leave the puree on automatic whipping, and at this time we will make agar-agar;
7. Heat the agar-agar with the remaining sugar on the stove. Cook for about 4 minutes after the mixture boils. We check the readiness of the syrup using an easy method: take a wooden spatula, dip it in the mixture and watch how the syrup flows down. A narrow string of syrup should form at the tip of the spatula;
8. Pour the syrup into the puree in a narrow stream and continue to beat the mixture for 5-7 minutes;
9. Place the mixture in a piping bag and form marshmallows. It is better to place the treat on parchment paper sprinkled with sweet powder;
10. Let the dessert dry for at least 12 hours at room temperature;
11. Once the marshmallow hardens, you can sprinkle it with sweet powder on top.

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