Most often marshmallows are prepared with agar-agar, but if it suddenly wasn't at hand, then you can cook a delicious dessert on gelatin. For a change, I suggest painting over the marshmallow mass with cherry juice or other food coloring.
Ingredients
- Applesauce - 250 g
- Egg whites - 1 piece
- Sugar - 300 g
- Gelatin - 30 g
- Water - 80 ml
- Cherry juice (for coloring the mass) – 1 tsp.
Step-by-step cooking recipe
Mix gelatin with cold water and set aside for 15 minutes.
Warm up the gelatin in a water bath so that all the particles completely dissolve.
Add sugar to the applesauce and whisk until it completely melts.
Without stopping the mixer, add the protein. Continue whisking for 5-7 minutes.
Pour gelatin in a thin stream and beat at high speeds for another 4 minutes until sharp peaks form. The finished mass should be tightly held on the corolla.
Put half of the mass in a pastry bag with a nozzle, add juice or dye to the rest and turn on the mixer for medium turns. Place the white marshmallows on a silicone mat or baking paper.
In the same way, remove the pink marshmallows and leave to dry at room temperature for 6-8 hours. Glue the finished marshmallows in pairs and roll in powdered sugar.
