Delicious apple marshmallows on agar - how to cook apple marshmallows on agar, a step by step recipe photos
Today I want to share a recipe for delicious homemade desserts and tell you how to make apple marshmallows on agar-agar. Such delicacy is prepared on the basis of canned apples. I note that I used to cook marshmallows and gelatin, but the result was not very pleased. Gelatin longer freezes and marshmallows are not obtained in this air, like agar-agar. And another important point. For best results, you need to take the sour apples. If you follow all the instructions, you must come out delicious homemade apple marshmallow.
- 1 protein from the egg-1;
- 2 canned apple of medium size;
- 100 g of sugar;
- peel 1/4 part lemon;
- 1 tbsp. tablespoon fresh lemon juice;
- 1, 5, Art. tablespoons of powdered sugar for sprinkling marshmallow;
- 1/4 h. Spoon of yellow food coloring (optional).
For the syrup:
- 6 grams of agar-agar;
- 75 ml of cold water;
- 200 grams of sugar.
How to make apple marshmallows on agar
The first step will prepare Teflon parchment or foil, as well as a pastry bag with any shaped nozzle for jigging of zephyr. Canned apples put in a saucepan and pyuriruem blenders.
Adding sugar zest and lemon juice. We put on the fire, cook until thick puree. It is impossible to easily dripping from a spoon. Remove the zest from the pan, as it has already given its fragrance.
Wipe malic mass through a sieve, introduce the dye and put mashed potatoes in the cold. It should become completely cold (!).
In the bowl of the mixer put protein and 125 grams of the finished apple-lemon puree. And leave them waiting in the wings.
Take the ladle with high sides and pour the agar-agar, pouring water, add sugar. Getting heated and constantly stir the whole mixture. When the syrup is well warmed up, it will begin to increase in volume and froth appears. That's why the scoop should be a high ledge. According to the recommendations in the original recipe, we must bring the syrup to 118 °, but I boil the syrup 125 °. At this temperature, protein mass obtained more luxuriant.
When the syrup scored temperature 80 ° C, begin whipping protein with mash at high speed. Once the syrup is prepared, the mixer speed to reduce the minimum and pouring a thin stream of hot syrup in protein-malic mass.
Do not remove the scapula residues syrup with the scoop walls and add to the overall mass. It will take a lump, and will remain so for a total weight of zephyr. So, syrup poured immediately increase the mixer speed and continue beating. The photo shows the consistency of the masses as soon as I finished pouring the syrup.
We finish beating, when we have obtained the average peaks. In the photo we see that when we lift the whisk, then we obtain the so-called "bird's beak".
Now we need to work very quickly, as a mixture with the agar-agar pretty quickly sets and begins to freeze at 45 °. Put the finished weight of the marshmallow into pastry bag and marshmallows otsazhivayut the size you want.
We reserve marshmallows to harden for 4-6 hours, depending on the humidity in the room. I leave it to dry overnight.
Ready marshmallow to remove the paper, if necessary, find a pair and connect them to him. Halves glued together very well. I they do not stick together as going to use Apple marshmallows on agar for topping.
falls off home marshmallows in powdered sugar and they can help themselves. Delicious apple and naturalny marshmallows on agar get soft, airy and with a slight taste of lemon.