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Traditionally, marshmallow is considered a French dish. But historians are sure that the French borrowed the recipe from the merchant Ambrosy Prokhorov, who was engaged in the production of Belevskaya pastila. Translated from one of the most romantic languages of the world, French, "marshmallow" means "breath". It is almost impossible to make marshmallow without agar-agar. But it also needs help in the form of sugar and water.

Step 1

Make applesauce. Place apples cut side down on a plate and microwave for 8 minutes. Scoop out the pulp with a spoon when done.

Step 2

Prepare the marshmallows. Puree the cranberries using a blender and then rub through a sieve. Transfer the resulting mass to a saucepan. Add 2 tbsp. sugar. Bring to a boil over medium heat. Cook for another 5 minutes. Then cool. Combine the cranberry puree with the apple puree and egg white. Beat with a mixer until fluffy. At the same time, mix 400 g of sugar, water and agar-agar in a saucepan. Bring to a boil over medium heat. Then pour the resulting syrup in a thin stream into the cranberry-apple puree. Beat with a mixer until stable peaks form. Pipe the marshmallows onto parchment using a pastry bag. Leave it to dry for 10 hours.