Zephyr according to GOST
4 servings
60 minutes
GOST marshmallow is an embodiment of tenderness and airiness created according to the classic standards of Soviet confectionery tradition. Its history dates back to the 19th century when the sweet made from fruit puree and egg whites gained popularity due to its exquisite taste and lightness. The recipe is based on baked apples that add a slight tartness, while natural agar-agar gives it a firm and velvety texture. The flavor of this dessert is a refined combination of fruity freshness, vanilla aroma, and sweet softness. Marshmallow is not just a treat but a symbol of cozy family tea gatherings and morning enjoyment. It pairs perfectly with coffee, tea, or cocoa, and its airy halves dusted with powder make each bite a little celebration.
1
First, soak the agar in the amount of water specified in the recipe.
- Agar-agar: 8 g
- Water: 160 ml
2
Bake the apples. I bake in the microwave — cut them in half, remove the seeds, place them cut side down on a plate, and the baking time in minutes equals the number of apples. Now you can scoop out the baked flesh from the skins with a spoon. The easiest way to get smooth puree is to use a blender. If that's not possible, strain the puree through a sieve.
- Applesauce: 250 g
3
Now add sugar (200-250 g) and vanilla sugar to the warm puree and leave it for an hour to cool completely.
- Sugar: 700 g
- Vanillin: pinch
4
Put the soaked agar on the heat and bring it to almost boiling to dissolve the agar. Add sugar (400-450 g), it may seem like too much, don't worry. Stir well, bring to a boil while stirring and cook on medium heat for about 7 minutes until the syrup reaches 110 degrees. A spatula lifted from the syrup will pull a thin thread. Set the syrup aside to cool slightly for 3-4 minutes.
- Agar-agar: 8 g
- Sugar: 700 g
5
Add half of the egg white to the cooled puree and beat until lightened, then add the remaining egg white and beat until a fluffy thick mass is obtained.
- Applesauce: 250 g
- Egg white: 1 piece
6
Start pouring the slightly cooled but still hot syrup in a thin stream. Do not stop whisking! After adding the syrup, continue whisking for a few more minutes - the mixture should resemble meringue. Use a large bowl, as the mixture will increase in volume!!
- Sugar: 700 g
7
Quickly transfer the mass into a pre-prepared piping bag and pipe the marshmallows onto baking paper. There will be about 60 pieces, so prepare plenty of space! Remember that agar-based products set at 40 degrees, so don't wait, pipe immediately!
- Powdered sugar: 250 g
8
Leave it on the table for a day in a warm place. During this time, the marshmallow will stabilize and a thin sugar crust will form on it. Remove from the paper, combine the halves, and dust with powdered sugar. You can also make berry marshmallows by adding berries to apple puree in a 50/50 ratio.
- Powdered sugar: 250 g