Imagine a delicate marshmallow with a light lavender scent! You can prepare an unusual dessert yourself. I recommend using agar-agar as a thickener. Optimal gel strength values range from 700 to 1000.
Ingredients
- Applesauce (sweet) – 250 g
- Egg whites (chilled) – 2 pieces
- Sugar - 1 glass
- Agar-agar - 8 g
- Food coloring (purple) – a couple of drops
- Lavender (dry) – 2 tbsp.l.
- Water - 1 glass
Step-by-step cooking recipe
Pour boiling water over the dry lavender, cover and leave for 10 hours.
Strain the lavender water through a sieve.
Mix agar-agar and lavender water.
Add sugar and bring to a boil over low heat.
In parallel with this, beat the cooled proteins with applesauce with a mixer.
Without stopping the mixer, pour in the hot syrup in a thin stream. Try not to get on the whisk. Whisk everything together for another 5 minutes.
Add a couple of drops of food coloring, adjusting the color saturation.
Transfer the mass into a pastry bag and put marshmallows on the prepared surface.
Leave the marshmallows at room temperature for 8-10 hours. During this time, it will stabilize and dry out a little.
