In this recipe, it is important to observe the specified time and temperature, so I advise you to use a timer and a cooking thermometer. These appliances will help you prepare the perfect caramel marshmallow. Most likely, you will cook such a dessert often.
Ingredients
- Applesauce - 80 g
- Egg whites - 160 g
- Sugar - 200 g
- Applesauce - 200 g
- Agar-agar - 16 g
- Sugar - 500 g
- Citric acid - 0,3 tsp.
- Water - 250 ml
Step-by-step cooking recipe
Beat the cooled proteins with sugar until sharp peaks.
Add applesauce in small batches and mix.
In a saucepan, mix sugar, citric acid and 150 ml of water. Cook over low heat until the caramel color appears.
Cool to 95 degrees, add agar-agar, applesauce and remaining water. Boil everything together for 4 minutes, stirring continuously.
Pour the hot mass into the workpiece with the whipped whites, stirring continuously. Continue stirring until the temperature of the marshmallow mass drops to 45 degrees.
Cover the baking sheet with parchment paper and sprinkle with water. Using a pastry syringe and a suitable nozzle, put the marshmallows on the surface. Dry for 24 hours at room temperature.
Carefully separate the finished caramel marshmallows from the paper and connect them in pairs.
