Apple Marshmallow
4 servings
20 minutes
Apple marshmallow is an airy treat with a delicate texture and a natural sweet-sour note of apples. This dessert has deep roots in Russian cuisine, where fruit desserts combined with a protein base were traditionally valued. Baked apples give the marshmallow a rich aroma, while agar-agar or gelatin create its softness and elasticity. The light acidity of lemon balances the sweetness, making the flavor bright and refreshing. Apple marshmallow is perfect as an independent dessert or as an addition to morning coffee, and its airy structure makes it a favorite treat for both children and adults. This delicacy can be served not only in the classic form but also used for decorating cakes and pastries, adding sophistication and lightness.
1
400 grams of apples are baked and passed through a sieve. 50 grams of agar-agar or gelatin are rinsed with cold water and left to swell for 3-4 hours. Then, the swollen mass is placed on the fire and brought to a boil. In the boiling liquid, one and a half cups of sugar are added and boiled until a drop of syrup placed on a plate does not spread. After that, the previously prepared apple puree is added to the syrup and brought to a boil.
- Apple: 400 g
- Gelatin: 50 g
- Agar-agar: 50 g
- Citric acid: 1 tablespoon
2
At this point, a thin stream of hot syrup is poured into the whipped egg whites (six of them), while continuously beating the mixture. Diluted lemon acid is added to taste in a tablespoon. The marshmallow is almost ready. While it's warm, it is poured into molds or a water-dampened baking sheet. Once cooled, it can be cut in any way.
- Egg white: 6 pieces
- Citric acid: 1 tablespoon