Homemade baked apple marshmallows

For me, there has always been a category of sweets that, in my opinion, cannot be prepared at home in my kitchen. Desserts such as Bird's Milk soufflé, nougat or marshmallows seemed so incomprehensible and difficult to prepare to me that I didn’t even try to study their recipe, much less repeat it myself. But, as popular wisdom says, everything ingenious is simple! And any interested housewife can prepare a delicacy with the taste of childhood, provided she has a mixer, or at least a powerful hand blender. The main thing in this matter is to beat the mass well. Another important point is a kitchen thermometer to measure the temperature of the agar syrup. These are the main principles for making homemade marshmallows; otherwise, there will be no difficulties.
Ingredients:
-250 gr. applesauce (4-8 apples).
-250 gr. sugar or powdered sugar for puree.
-1 chicken protein.
-4 tsp agar.
-160 gr. water.
-470 gr. sugar for syrup.
It is welcome to have food coloring and a pastry bag with tips.



So let's get started. Cut the apples in half and remove the core and stems.Speaking of apples, choose the kind with the highest amount of pectin; such apples are dense and sour. I chose the Semerenko variety. After this, bake in the oven until soft. At a temperature of 200 degrees it takes about 30 minutes, it may take you a little more or less time, depending on the size of the apples.



While the apples are cooking, prepare the agar. We weigh out the required amount of water.



And add 4 level teaspoons of agar powder. Let's leave it wet.



The apples are baked. To me they look like this.



Use a spoon to scrape out the baked pulp from the skins.



In order to get a smooth and high-quality puree, it is better to use a blender. If this is not possible, then you can rub the pulp through a sieve.



We weigh out the sugar.



And mix with the puree, if it has cooled down, you can warm it up a little before adding sugar. Let the puree cool.



When the puree has cooled and the sugar has completely dissolved in it, we begin to cook the syrup on agar. Dissolve the soaked agar powder over medium heat. While stirring, you need to wait for large bubbles. As soon as the moment has arrived, add sugar for the syrup and mix.



At this time, begin to beat the applesauce with half the egg white.



Bring the syrup to 110 degrees and remove from heat.



As soon as the puree begins to lighten, add the second half of the protein and continue beating at high speed. It will take time to beat the mixture well. You should get a dense consistency that holds its shape well.



We begin to pour the syrup in a thin stream along the wall of the bowl. It has cooled down a bit, but is still hot. We continue to beat the mass.



At this stage, you can add any food coloring if you want to tint your marshmallows. Although this is not at all necessary.



It is important to beat the mixture well again before it begins to cool.Before you start jigging, you need to make sure that the mixture is thick enough to hold its shape.



Place the “dough” for the future marshmallows in a pastry bag and pipe marshmallows of any shape.



Don't be upset if you don't have a pastry bag. You can put marshmallows with a regular spoon; this will not affect the taste or stabilization process in any way.



Now you need to be patient and leave the marshmallows to dry for a day. But if you really want to, you can try the treat after 5 hours of stabilization. Dust the marshmallows with powdered sugar and carefully glue the halves together in pairs.



Now you are convinced that homemade marshmallows are not a category of dishes, the complexity of preparation of which borders on the fantastic. It's simple and incredibly delicious. Be sure to surprise your friends and family with your culinary skills. And if you put marshmallows in a box or an impressive bag, you will get a nice and cute present.