Many people think that marshmallows are very difficult to cook. In fact, this is not the case at all. No baking, freezing or other heat treatment. Whisk the mass to the desired density, put the marshmallows on the prepared surface and wait 24 hours.
Ingredients
- Applesauce (sweet) – 180 g
- Egg whites (chilled) – 50 g
- Sugar - 250 g
- Water - 150 ml
- Agar-agar - 9 g
Step-by-step cooking recipe
Fill the agar-agar with cold water and set aside for 10 minutes.
Beat the cooled whites with a mixer until sharp peaks.
Continuing to beat, add a portion of applesauce.
At the same time, mix the swollen agar-agar with sugar and bring to a boil over low heat.
Without stopping the mixer, pour a thin stream of hot syrup into the mass of proteins and applesauce. Whisk everything together for 5-7 minutes.
Transfer the mass into a pastry bag and place the marshmallows on parchment paper.
Leave the marshmallows for 24 hours at room temperature, then separate from the paper and connect in pairs.
