Delicate apple marshmallow at home
apples 6 pcs.
egg white 1 pc.
sugar 400 g
water 150 g
sugar 50 g
agar-agar 8 g
Bake apples without a core at 200 degrees for about an hour, cook them puree, let cool, beat with the addition of protein to a lush light mass resembling meringue.
Boil sugar syrup: put 150 g of water and 350 g of sugar on the fire, wait until the syrup heats up to 80 degrees and pour in another 50 g of sugar and agar-agar.
When the temperature of the syrup is 110 degrees, pour it with a thin trickle to the puree, whisk to dense steady peaks.
Pull the apple marshmallon out of the pastry bag onto the parchment, leave for a day.
