Marshmallow
Baking and Desserts • Russian
Description
Marshmallow is a rare dessert that boasts a flawless joyful appearance with minimal physical, time, and material expenditures. However, marshmallow has one peculiarity: the finished product must be kept in the refrigerator for at least five hours for its shape and texture to achieve the proper consistency. When preparing, keep in mind that this recipe uses raw eggs, and make sure to use eggs from a supermarket that have passed all health inspections, rather than random ones purchased at a market.
Ingredients
- Applesauce 10 oz
- Egg white 0 oz
- Agar-Agar 0 oz
- Water 5 fl oz
- Sugar 20 oz
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Pour water into a saucepan, add agar-agar, and bring to a boil. The mixture should become gel-like.
Step 3
Add sugar and, stirring vigorously, bring the mixture to 230°F.
Step 4
In a mixing bowl, whip the egg whites with the apple puree — first on medium speed, then increase to maximum. Whip until stiff peaks form.
Step 5
Continuing to whip at maximum speed, slowly pour the hot syrup into the egg whites in a thin stream, taking care not to hit the whisk.
Step 6
Whisk until you achieve a thick, uniform mixture.
Step 7
Transfer the marshmallow mixture to a piping bag fitted with a star tip.
Step 8
Pipe the marshmallow onto parchment paper. Let the marshmallow sit for at least 5 hours, preferably overnight.
Step 9
Remove the set marshmallows from the parchment paper and pair them up by sticking their bottoms together. Roll them in powdered sugar.
Step 10
Marshmallows can be stored in a tightly sealed container in a cool place for about three weeks.
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