Apple marshmallow from applesauce. French marshmallow recipe! скачать в хорошем качестве

Apple marshmallow from applesauce. French marshmallow recipe!

Cooking a real apple marshmallow from sweet and sour apples. Zephyr is prepared simply, but it turns out very tasty with a bright apple flavor and delicate texture. This recipe is especially appropriate when there are a lot of apples that need to be processed. Marshmallow is a low-fat product, and therefore will appeal to anyone who counts calories or limits fat intake. Cakes will always be in demand at any festive event or as a dessert for tea. Apple marshmallow belongs to the category of simple and delicious desserts from affordable products. ___ Apple marshmallow. 1. Proteins - 2 pcs.; 2. Applesauce - 200 g; 3. Powdered sugar - 150 g; 4. Agar-agar - 8 g.; 5. Sugar - 180 g; 6. Water - 80 g; 7. Vanillin - ¼ tsp; 8. Citric acid - ¼ tsp. The total yield of marshmallows per 600 g. _ 💸Support the channel: 💳PayPal: [email protected] _ My copyright photos and videos: https://www.pexels.com/ru-ru/@133115461/ ___ Recommendations and features of the recipe. tsp - teaspoon; Apples preferably of sour varieties (Antonovka, Semerenko, seedless, etc.); *Sweet (yellow) varieties of apples are not suitable; *Instead of powdered sugar, sugar is allowed, provided that it is completely mixed into the meringue; How to properly prepare the container and beat the egg whites into a stable meringue. *Agar-agar in this recipe is 800 bl.; *If the power of agar-agar is not indicated, this means that your thickener is, a priori, 800 bl.; *Instead of agar-agar, gelatin can be used in accordance with the instructions for use in the amount of 25 g; *If apple syrup does not thicken to a jelly state after boiling, then agar-agar is not working; *When using a thermometer, the temperature of the finished syrup is approximately 110C (with a possible difference of 5 degrees); *Citric acid can be replaced with 70% acetic acid; Ready-made apple syrup should be used immediately hot (without pre-cooling); *Knead protein and hot apple syrup at high speed mixer; *When lifting the whisk, marshmallow mass should be kept on the mixer blades; *Apply marshmallows from a pre-prepared pastry bag onto a silicone surface; *After winding, leave the formed cakes to stabilize, at least 3 hours, I usually leave it overnight; *Before fastening marshmallow halves, sprinkle with powdered sugar; If desired, cover with chocolate or chocolate icing; *Store in the refrigerator in a closed container for no more than 30 days; *Origin of the dessert France. ___ I order high-quality organic products (spices, chocolate, coffee, tea, berries and much more) through Iherb: https://www.iherb.com/?rcode=EQT9362​... Use my promotional code: EQT9362 on Iherb to get discounts!