Marshmallows According to GOST
Baking and Desserts • Russian
Description
Marshmallows According to GOST
Ingredients
- Applesauce 10 oz
- Egg white 1 piece
- Powdered Sugar 10 oz
- Water 5 fl oz
- Agar-Agar 0 oz
- Sugar 25 oz
- Vanillin a pinch
Step-by-Step Guide
Step 1
First, soak the agar in the amount of water specified in the recipe.
Step 2
Bake the apples. I use the microwave — I cut them in half, remove the seeds, and place them cut-side down on a plate. The baking time in minutes equals the number of apples in pieces. Now you can scoop out the baked flesh from the skins with a spoon. For a smooth puree, it's easiest to use a blender. If that's not an option, you can pass the puree through a sieve.
Step 3
Now add sugar (200-250 g) and vanilla sugar to the warm puree and let it sit for about an hour until completely cool.
Step 4
Soak the agar and then place it over heat, bringing it almost to a boil to dissolve the agar. Gradually add sugar (400-450 g); it may seem like too much, but don't worry. Stir well, bring to a boil while stirring, and cook over medium heat for about 7 minutes, until the syrup reaches a temperature of 230°F. A spatula lifted from the syrup should leave a thin thread behind. Remove the syrup from heat and let it cool slightly for 3-4 minutes.
Step 5
Add half of the egg white to the cooled puree and beat until it lightens in color. Then, add the remaining egg white and continue to beat until you achieve a fluffy, thick mixture.
Step 6
Start pouring in a thin stream the slightly cooled but still hot syrup. Do not stop whisking! After adding the syrup, continue to whisk for a few more minutes — the mixture should resemble meringue. Use a large bowl, as the mixture will increase in volume!!
Step 7
Quickly transfer the mixture into a prepared piping bag and pipe out small meringues onto parchment paper. You should get about 60 pieces, so prepare plenty of space! Remember that products made with agar set at a temperature of 40 degrees, so don’t wait—pipe them out immediately!
Step 8
Leave it on the table for a day in a warm place. During this time, the marshmallow will stabilize and a thin sugar crust will form on it. Remove from the paper, join the halves, and sprinkle with powdered sugar. You can also make berry-flavored marshmallows by adding berries to the apple puree in a 50/50 ratio.
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