Today I am sharing a recipe for absolutely apricot and homemade marshmallows without adding applesauce.

This marshmallow recipe is now even easier to prepare. It's all about apricots, they have a soft structure and skin, as well as a high content of pectin. Some apricots may contain more pectin than apples, which means that marshmallows from such fruits will turn out perfect.

Ingredients

• Apricot puree - 130 g
• Egg white- 1 PC.
• Sugar - 70 g

For syrup

• Sugar - 130 g
• Water - 75 ml
• Agar-agar - 75 ml
• Powdered sugar - 2 tbsp

From the indicated quantities of ingredients, 10-12 marshmallows are obtained. Limiting yourself to a few things will not work, I say right away.

This is the tenth taste of marshmallow on our website, and recipes for other flavors can be found at this link.

Zephyr at home

Making apricot puree

In order to cook marshmallows properly, we need to get rid of the moisture that is contained in the fruit. the best way to get rid of the moisture contained in the fruit is to bake them.

To get 130g puree, you will need 200-250g fresh apricot. Divide the apricots into two halves, remove the pits and send to bake for 12 minutes at 180 ° C.

Cool the baked apricots. The liquid that can be seen in the photo is the same pectin.

Make a puree from the apricot. Puree apricots with skins.

Apricot puree can not be passed through a sieve. Pieces of soft skin in the finished marshmallow may sometimes be visible, which enhances their homely appearance, but they are not felt in any way and do not interfere.

Combine puree with sugar and boil for 5 minutes over medium heat until sugar is completely dissolved. Apricot puree needs to be stirred often, as it quickly burns and bursts.

Pour the finished puree into a deep bowl and cool. Once the puree has cooled down, refrigerate.

Preparation of marshmallow mass

Add the white of a small egg to the chilled puree and beat with a mixer.

In order to whip the marshmallow mass with a hand mixer, I need to whip for 15 minutes, starting from low speeds to high speeds, a planetary mixer will cope with this task in ten minutes.

The marshmallow mass will brighten a lot and become thicker.

Preparation of syrup for marshmallow mass

When the puree with the protein is whipped, or even during the whipping of the mass, you can begin to prepare the syrup.

To prepare the syrup, combine water, agar-agar and sugar.

Place syrup over medium heat. The mixture will begin to foam as it boils.

When the sugar boils, the syrup will become clear. Such a syrup must be boiled and constantly stirred with a wooden spoon so that the agar-agar does not stick to the bottom.

After boiling, boil the syrup for 4-6 minutes until a thick drop, which will slowly but fall off the spoon.

Pour the boiling syrup into the marshmallow mass in a thin stream and beat everything together with a mixer.

Beat the mass for another 5 minutes. It will become a real toffee and should thicken every minute as the agar-agar solidifies.

If you turn over a spoon filled with marshmallow mass, it will not fall down.

Apricot marshmallows Today I am sharing a recipe for absolutely apricot and homemade marshmallows without the addition of applesauce. This marshmallow recipe is now even easier to prepare. It's all about apricots, they have a soft structure and skin, as well as a high content of pectin. Some apricots may contain more pectin than apples, which means that marshmallows from such fruits will turn out perfect. Ingredients Apricot puree - 130 g Egg white - 1 pc. Sugar - 70 g For syrup Sugar - 130 g Water - 75 ml Agar-agar - 75 ml Powdered sugar - 2 tbsp. From the indicated quantities of ingredients, 10-12 marshmallows are obtained. Limiting yourself to a few things will not work, I say right away. Preparation of apricot puree In order to prepare marshmallows correctly, we need to get rid of the moisture that is contained in the fruit. The best way to get rid of the moisture in fruits is to bake them. To get 130 g of puree, you will need 200-250 g of fresh apricots. Divide the apricots into two halves, remove the pits and send to bake for 12 minutes at 180 ° C. Cool the baked apricots. The liquid that can be seen in the photo is the same pectin. Make a puree from the apricot. Puree apricots with skins. Apricot puree can not be passed through a sieve. Pieces of soft skin in the finished marshmallow may sometimes be visible, which enhances their homely appearance, but they are not felt in any way and do not interfere. Combine puree with sugar and boil for 5 minutes over medium heat until sugar is completely dissolved. Apricot puree needs to be stirred often, as it quickly burns and bursts. Pour the finished puree into a deep bowl and cool. Once the puree has cooled down, refrigerate. Preparation of marshmallow mass Add the protein of a small egg to the chilled puree and beat with a mixer. In order to whip the marshmallow mass with a hand mixer, I need to whip for 15 minutes, starting from low speeds to high speeds, a planetary mixer will cope with this task in ten minutes. The marshmallow mass will brighten a lot and become thicker. Preparing the Marshmallow Syrup When the egg white purees are whipped, or even while the mass is being whipped, you can begin to prepare the syrup. To prepare the syrup, combine water, agar-agar and sugar. Place syrup over medium heat. The mixture will begin to foam as it boils. When the sugar boils, the syrup will become clear. Such a syrup must be boiled and constantly stirred with a wooden spoon so that the agar-agar does not stick to the bottom. After boiling, boil the syrup for 4-6 minutes until a thick drop, which will slowly but fall off the spoon. Pour the boiling syrup into the marshmallow mass in a thin stream and beat everything together with a mixer. Beat the mass for another 5 minutes. It will become a real toffee and should thicken every minute as the agar-agar solidifies. If you turn over a spoon filled with marshmallow mass, it will not fall down. Transfer the marshmallow mass to a pastry bag and form marshmallow halves. From the amount of this marshmallow mass, I get 22-24 halves. Leave marshmallows to dry at room temperature for 8-10 hours. Check one half for readiness, if there is no moisture at the bottom of the marshmallow, you can glue the halves. The taste and aroma is so peach that it is hard to believe that such bright flavors come from natural ingredients. Here's what you can do with 5 apricots.

Rest only in our dreams. Since now in bulk apricots - God himself ordered to make apricot marshmallows. Moreover, apricots contain a lot of pectin, and they do not need the addition of applesauce or pectin powder.

I have already said many times that I am not so hot with a sweet tooth and love meat more than sweets. But when it comes to marshmallows, I find it hard to stop. And if marshmallows are homemade, then generally write is gone.

apricots 500 grams

sugar 480 grams

agar-agar 7 grams

water 120

egg white 1 pc.

powdered sugar 50 grams

Remove pits from apricots. Place cut-side up on a foil-lined baking sheet.

We send it to the oven preheated to 180 degrees and bake for 15-20 minutes. Take out and rub through a sieve. We need 200 g of puree.

Add 160 g of sugar, put on fire and, with constant stirring, bring to the dissolution of sugar. You can not bring to a boil. We shift the puree into a wide container and leave to cool at least to room temperature.

If I need to cool the puree quickly, I pour into a large bowl. cold water and add ice. I put the puree container in ice water. Mix 50 g of sugar with agar-agar. We set aside. The remaining 270 g of sugar are mixed with water, put on the stove and cook until boiling.

Then, with constant stirring, in a thin stream, pour a mixture of agar-agar and sugar into the boiling syrup. Cook the syrup to a temperature of 110 degrees.

In parallel, add protein to the puree and beat with a mixer until a fluffy mass is obtained.

Without stopping whisking, gradually pour in agar syrup in a thin stream. Whip until a meringue-like mass is obtained.

We shift the mass into a pastry bag with a nozzle and put the marshmallows on parchment paper or silicone mat.

We leave the marshmallow at room temperature overnight or at least for 5 hours - during this time it should wind and dry.

Sprinkle marshmallow halves powdered sugar, then remove from parchment and connect in pairs.

apricot marshmallow

Full text: https://www.vkusnyblog.ru/razdel/deserty/