Here and there came a moment when I was again ripe for cooking marshmallows. Earlier, I was cooking marshmallows prescription Anastasia Skripkina, but the result did not suit me, or did not have enough experience, whether the recipe is not entirely successful. This time I decided to trust marshmallow recipe for guests who found the book «Pirogovedenie» Irina Chadeevoy and made the right decision. Zephyr was very delicious, airy and delicate. The only negative — I’m not good enough whipped mass and otsazhivanii with shaped nozzle she did not want to keep in shape, so I had to do zefirki simple form. Despite this small flaw, marshmallows perfectly stiffened and covered with a thin sugar crust. In addition to apples, you can use other fruits and berries are high in pectin, such as apricots, cranberries, red currants, mango or passion fruit. If you do not want to get a very sweet marshmallow, the amount of sugar can reduce it to 200 grams, but not more, as this will affect the texture of the finished product.
250 g of apple sauce (4 apples)
250 g sugar
1 package vanilla sugar
475 g sugar
8 g ??agar — agar (4 teaspoons no slides)
160 g of water
1. Agar — agar soaked in water as directed on the package. My apples, cut in half, remove seeds and slice the apples lay down on a baking sheet and bake in the oven at 180 degrees until tender. Scrape the pulp from skins and grind in a blender or rub through a sieve. Add the sugar and vanilla puree sugar and leave to cool for an hour, stirring occasionally.
2. soaked agar heated in a pan and bring almost to the boil so that it melted. Add sugar, stir, bring to a boil and cook over medium heat for 5 minutes (take a large pot, try to escape sling :)). The syrup is ready, if picked up the spatula from the syrup reaches a thin thread. We reserve the syrup to cool.
3. In the cooled apple puree add polbelka and beat until creamy. Then add the remaining protein and stir until a thick, fluffy mass. We begin to pour a thin stream into a puree cooled slightly (but still hot) syrup, whisking constantly. When the syrup is finished, stir the mass of a few minutes, the weight increase in the volume, so grab a large bowl. On — If desired, you can add some color. Weight should resemble a blank for the meringue to be lush and keep the shape.
4. Quickly shift the weight in a pastry bag and start zefirki is deposited on the prepared plane, the laid paper baking. Products from the agar solidify at a temperature of 40 degrees, so we must not tarry. Zefirki leave at room temperature for a day, after which they can fasten together (their base sticky) and sprinkled with powdered sugar. Bon Appetit!