20.05.2020
44
Recipe information
Cooking:
2 hour 7 min.
Servings per container:
60
Complexity:
Middle
Calorie content:
2923.33
Carbohydrates:
770.45
Fats:
0.5
Squirrels:
3.84
Water:
1.45

Ingredients

Title Value
1. Apple puree 250 Column
2. Sugar 250 Column
3. Chicken Egg Protein 1 PC.
4. Vanilla sugar 1 pack
5. Sugar Syrup 475 Column
6. Water Syrup 160 Ml
7. Gelatin Syrup 4 Tsp

Cooking

1. Stage

Soak gelatin in water according to instructions.

1. Stage. Soak gelatin in water according to instructions.

2. Stage

Put applesauce in the oven for 10 minutes so that it bakes a little, or bake apples and then make mashed potatoes from them. Add vanilla and regular sugar to warm puree, mix well and leave to cool completely.

1. Stage. Put applesauce in the oven for 10 minutes so that it bakes a little, or bake apples and then make mashed potatoes from them. Add vanilla and regular sugar to warm puree, mix well and leave to cool completely.

3. Stage

For syrup, bring the soaked gelatin to a boil and dissolve it completely, add sugar and stir well, simmer for 5 minutes. Leave the syrup to cool slightly.

1. Stage. For syrup, bring the soaked gelatin to a boil and dissolve it completely, add sugar and stir well, simmer for 5 minutes. Leave the syrup to cool slightly.

4. Stage

Add a half of the protein in the mashed potatoes and beat until light, then add the rest of the protein and continue to beat until fluffy, thick.

1. Stage. Add a half of the protein in the mashed potatoes and beat until light, then add the rest of the protein and continue to beat until fluffy, thick.

5. Stage

Start pouring a thin stream of slightly cooled, but still hot syrup. Do not stop whipping. After adding the syrup, beat for a few more minutes, the mass should become similar to the mass for meringues. Take a large bowl, the mass increases in volume.

1. Stage. Start pouring a thin stream of slightly cooled, but still hot syrup. Do not stop whipping. After adding the syrup, beat for a few more minutes, the mass should become similar to the mass for meringues. Take a large bowl, the mass increases in volume.

6. Stage

Transfer the mass to a pastry bag with a nozzle (you can just spoon) and squeeze on parchment, prepare a lot of space in advance.

1. Stage. Transfer the mass to a pastry bag with a nozzle (you can just spoon) and squeeze on parchment, prepare a lot of space in advance.

7. Stage

Leave the finished marshmallows in a fairly warm place for a day. The base will be a little sticky, which allows you to connect the two parts.

1. Stage. Leave the finished <strong>marshmallows</strong> in a fairly warm place for a day. The base will be a little sticky, which allows you to connect the two parts.

8. Stage

Bon Appetit!!!