Ingredients
Marshmallow base
applesauce (puree)
250g
8.75oz
1cup
16.75tbsp
sugar
250g
8.75oz
1cup
16.75tbsp
egg white
1pc
fresh mint
10g
0.35oz
0.67tbsp
Syrup
sugar
350g
12.25oz
1.40cup
23.45tbsp
water
160g
5.41fl oz
agar
8g
0.28oz
0.54tbsp
Method
Ingredients
For the marshmallow mass:
- 250 g applesauce (puree) | 8.80 oz
- 250 g sugar | 8.80 oz
- 1 egg white | 1.00 item
- 10 g fresh mint | 0.35 oz
For the syrup:
- 300-350 g sugar | 12.35 oz
- 160 g water | 5.65 oz
- 8 g agar | 0.30 oz
Cooking
- Bake the apples in the oven (about 4 pcs). Rub it through a sieve to get the apple puree.
- Grind the fresh mint to the puree state, and add it to the apple puree. Add the sugar, and let the sugar dissolve.
- Pour in 160 g (5.65 oz) of cold water into a saucepan, add the agar, and stir. Leave the mix for 10 minutes. Then place it on the heat, and bring the mixture to a boil with the constant stirring; add all the sugar at once and boil the syrup to 110C (230F). Turn off the heat, and set the syrup aside.
- Place the parchment on the table where the marshmallows will be dried; prepare a pastry bag and a nozzle.
- Add the egg white to the puree and start whisking. The mass will brighten and increase the volume.
- Pour in the hot syrup in a thin stream, without stopping whisking, at the highest speed of your mixer. You can add some food coloring, if you wish. Whip the marshmallow for 5 minutes.
- Transfer the marshmallow mass to a pastry bag with a nozzle, and form the marshmallows. Let it dry and stabilize for 24 hours. Then connect the 2 marshmallow halves, and sprinkle them with the powdered sugar.
That’s it!
Bon Appettit!
