Description of the preparation:
The taste of marshmallows largely depends on which apples you take for the base. I recommend taking quite ripe, fragrant and slightly sour, then the marshmallows will not be cloyingly sweet. Agar agar is much easier to work with than gelatin. In advance, you need to prepare more baking sheets or other surfaces on which you will plant marshmallows, since you will need to work very quickly.
Here is a small set of ingredients we need.
The first thing to do is apples. Wash them, dry, cut and core. Put in a heat-resistant form and bake at a temperature of 180-190 degrees for 15 minutes.
Cool the apples, remove the peel and send to the blender bowl. You can grind through a sieve.
Separate 200 grams of applesauce (I got a little more) and cool.
Add sugar in mashed potatoes and whisk.
In two doses, enter the protein while continuing to whisk.
The mass should turn white, increase in volume and become magnificent.
Now you can do syrup. Agar-agar combine with water and put on fire. Pour sugar after boiling.
Boil the syrup over medium heat for 5 minutes, stirring occasionally.
Enter the finished syrup in a thin stream in mashed potatoes, whisking continuously. After continue to beat for another 4-5 minutes.
Immediately drop the marshmallows with a cooking bag or a pastry syringe (you can even just use a spoon) on parchment.
Leave the marshmallows to dry for 6 hours. After sprinkle with powdered sugar.
And carefully combine the halves of the marshmallows.
The result was such a useful marshmallow on agar-agar at home. Have a nice tea party!