Homemade Mint Marshmallow on Agar
by Editorial Staff
For me, homemade marshmallows are much tastier than the marshmallows that are sold in supermarkets in beautiful boxes. Very airy and light, it just melts in your mouth. The downside is that it is eaten very quickly.
Ingredients
- Apple puree – 125 g
- Sugar – 100 g + 280 g (for syrup)
- Protein – 1 pc.
- Honey – 20 g
- Mint tea – 75 g
- Agar-agar – 5 g
Directions
- It is necessary to bring the apples to the state of jam-jam when the mass is already similar to mashed potatoes. Such mashed potatoes must be wiped through a sieve to achieve the same consistency and so that no bones or coarse fibers come across in the marshmallows.
- So, for marshmallows, we need 125 g of puree and 100 sugar. Mix them in this proportion again in a ladle.
- If the puree has had time to cool down, then we will heat it up again so that the sugar melts, otherwise, it will grind on our teeth. In this case, it is not necessary to bring it to a boil. So, the sugar has melted – and you can hide the ladles in a cold place. This mixture will need cooled and not even room temperature, but it is desirable to cool it completely.
- When the apple-sugar mixture has cooled, transfer the required amount (225 g) to the bowl in which the marshmallow will be beaten. Further cooking requires parallel steps – whipping this mixture with protein and preparing syrup on the stove. We need that when the syrup is ready, immediately pour it into the whipped egg white so that it does not collapse if it gets bogged down earlier. Therefore, you need to prepare in advance. Place the bag with the attachment in a tall, wide dish, separate the whites from the yolk. You will also need a paper or a silicone mat to place the marshmallows. Prepare also the dye if you will use it. In a ladle, mix 5 g of agar-agar, 75 grams of mint tea (marshmallows will have a light menthol flavor). Pour 180 g of sugar and add 1 teaspoon. (20 grams) honey.
- Begin whisking apples with sugar, so far without protein. And put a ladle of agar on the stove. When the apple-sugar mixture is slightly white, you can add half of the proteins. During this time, the syrup has already boiled. Add the remaining proteins to the apples.
- Now the most important thing remains – to cook the syrup to the desired consistency. It is convenient for someone to use a thermo – the syrup needs to be brought to 110 degrees. It is more convenient for me to wait 3-4 minutes after the syrup has boiled and checked with a spatula – the syrup will drain from the spatula with an even thin thread, and not pour like water.
- Meanwhile, apples with sugar and protein have increased by about 2 times. Pour the syrup into them immediately, being careful not to pour it on the whisk. In this case, you need to stop pouring when it pours with such cooled sugar drops (if the syrup remains in the ladle, it cannot be removed from there with a spoon). Continue whisking.
- Zephyr on agar hardens very quickly – as soon as it cools down to a temperature of 40 degrees. Therefore, everything must be done quickly. You can use different attachments (and even without an attachment, but I like this marshmallow shape the most). As a result, I got 19 halves with a very delicate, soft, and airy texture. About 420 grams of marshmallow came out.
Enjoy your meal!
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