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
- 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.