Apricot Marshmallow
by Editorial Staff
Apricots contain a lot of pectins, and they do not need the addition of applesauce or powdered pectin. This marshmallow is just as delicate and delicious as strawberry, currant, and cranberry.
Ingredients
- apricot 150 g
- sugar 4 tbsp
- protein 2 pcs.
- gelatin 1 g
- water 2 tbsp
Directions
- Cover the cooked apricot puree with the sugar and cook until a thick fruit mass is formed.
- While cooking, add beaten egg whites with gelatin dissolved in water to the apricot puree.
- Mix the resulting mass thoroughly and pour into pre-prepared rosettes or vases for subsequent cooling.
Bon Appetit!
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