Homemade Marshmallow
by Editorial Staff
It’s time to create a mint-flavored marshmallow at home. Marshmallow is not baked at all and does not require a stove to make it. Cooking marshmallows for me is still some kind of magic. How is this airy snow-white miracle made from apples, sugar, and egg white?
Ingredients
- Applesauce – 125 g
- Egg white – 20-25 g (1 small or half large)
- Sugar – 300 g
- Broth (infusion) of mint or water – 80 ml
- Agar-agar – 4 g
Directions
- Prepare the required ingredients. The applesauce should be pureed, thick, and well chilled.
- Brew mint leaves with boiling water, let it brew, strain, and cool. Do not spare mint, make the solution very saturated, then there will be a slight mint flavor in the marshmallow. If you add a little mint, then it will not be felt at all. And if you don’t like mint, then just take 80 ml of water.
- Pour the cooled mint broth into a saucepan and add agar-agar here. Mix.
- Beat the applesauce until light. Add egg white and pour 50 g of sugar in a “rain”, without stopping whipping. All sugar should mix well. To test this, rub the puree between your fingers. Beat everything until fluffy stable mass.
- Put the mint broth with agar-agar on the stove and, stirring, bring to a boil and dissolve. Pour a large portion of sugar (250 g) into it. After dissolving the sugar, boil the syrup for 4-5 minutes on low heat (up to 106-110 ° C degrees). The syrup is ready when it begins to drain from the shoulder blade with a thread.
- Pour hot or slightly cooled syrup in a thin stream into mashed potatoes, continuing to beat. You do not need to remove anything from the walls of the stewpan, what has poured out is enough.
- Beat for a few more minutes, until the mass thickens. But you don’t need to strive for hard peaks. When you see that the mass has compacted, and you can deposit the marshmallows, stop whipping.
- Transfer the mass to a pastry bag and prepare the parchment. Place the mass on parchment.
- Leave the marshmallow at room temperature for 6-20 hours to stabilize. When the marshmallow has stabilized, join the halves.
- Dip mint marshmallows generously in powdered sugar and shake gently. It is better to sift the powder first.
- Store marshmallows in a container with a lid.
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