Homemade lingonberry marshmallow

Ingredients

• egg - 1 pc.
• apples - 3-4 pcs. (sour, antonovka or granny smith)
• cranberries - 150 g
• sugar - 500 g
• agar-agar - 8 g (4 tsp without a slide)
• water - 160 ml
• powdered sugar (for sprinkling finished marshmallows)

Cooking

Step 1

Soak agar-agar in water. Cut the apples into 4 pieces (remove the pits) and bake in the oven until soft. At a temperature of 180-200 degrees 10-15 minutes. We break through the apples with a blender and grind through a sieve.

Step 2

Defrost the lingonberries, mash with a blender in a puree. We rub through a sieve.

Step 3

Mix applesauce (250 grams are needed) with lingonberries and boil over low heat. We stir constantly. The mass should be boiled twice, up to 200 grams. The puree should be thick enough, all excess moisture must be evaporated.

Step 4

Transfer the puree to a bowl and let it cool.

Step 5

Take an egg and separate the white from the yolk. The yolk is not needed.

Step 6

Whip the puree a little (it is better to beat with a kitchen machine, if you beat with a mixer, I recommend making half a serving), add half of the protein, beat. Then add the second half of the protein. Beat the mass until whitening, gradually adding 100 grams of sugar (a little bit at a time). The mass must be beaten to stable peaks (it must hold its shape and not spread).

Step 7

Add the remaining sugar (400 gr.) to the agar-agar (we also leave the water). Mix thoroughly and put the syrup on medium heat. After boiling, cook for 5 minutes (the temperature of the syrup should be 107-110 degrees). Let the syrup cool slightly (2 minutes).

Step 8

Without stopping whipping the protein mass, pour in the hot syrup in a thin stream (along the wall of the bowl, try not to get the syrup on the beaters). Beat the marshmallow mass until firm peaks (the mass should hold its shape).

Step 9

We plant marshmallows on parchment paper. We leave for 24 hours. Then sprinkle with powdered sugar and combine in pairs.