EntranceZephyr from peaches. Marshmallow from apricots at home
Wash apricots.
Apricots, peeled, put in a bowl and put in a microwave oven for 3-4 minutes at a power of 800 watts or in an oven preheated to 180 degrees for 15 minutes.
During this time, the apricots should become soft. Then rub the soft apricots through a sieve.
We need 200 grams of apricot puree.
Add 160 grams of sugar to the apricot puree and send to the fire.
In a separate pan, add 270 grams of sugar, pour in water, mix, put on fire and bring to a boil.
In a bowl, combine 50 grams of sugar and agar-agar. When the water in a saucepan with water and sugar boils, with constant stirring, pour a mixture of agar-agar and sugar into the boiling syrup in a thin stream with constant stirring. 
Cook the resulting syrup for 5 minutes over medium heat. The finished syrup will become thicker, and it will flow from a spoon in a thin stream, and in the end it will stretch with a thin thread. Remove syrup from heat and let cool slightly. 
While the syrup is cooking, you need to start whipping the base for marshmallows, for this, add to the cooled apricot puree egg white and beat with a mixer until a fluffy mass is obtained (beat for 5-6 minutes).
Whisking continuously, gradually pour in the agar syrup in a thin stream. Beat with a mixer at maximum speed until fluffy, stable mass that does not drain from the whisk.
Transfer the whipped mass to a pastry bag with an asterisk nozzle and deposit the marshmallow halves on parchment paper(I got 48 halves, their number will depend on their size).
Leave the apricot marshmallow at room temperature for the night.
Ready marshmallows sprinkle through a strainer powdered sugar, then remove from parchment and connect in pairs. This is easy to do, as the bottom of marshmallows is sticky.
Apricot marshmallow cooked on agar is very tasty and tender.
And here's what it looks like inside.
Enjoy your meal!
I found a working recipe for myself and based on it I experiment with tastes. One article could be written, but my love for homemade marshmallows requires a separate description of each taste. Most likely, I will also write a general article someday. But it will be later, and now I invite you to taste the delicious and fragrant apricot marshmallow.
Ingredients for marshmallow with apricot on agar
apricot puree - 125 gr. (to make it, I take 200 grams of apricots and 90 grams of sugar)
protein - 1 pc.
sugar for syrup - 200 gr.
- 5 gr.
water - 75 ml.
How to cook zifir from apricots at home
First we need to cook a fairly thick apricot puree. To do this, cut the apricots into pieces, cover with sugar and set to cook on a small fire.
During the cooking process, the apricots will turn into gruel. We bring to a thick state.
Cool down. Punch with a blender.
Grind through a sieve to get rid of skins and large pieces.
It is convenient to cook marshmallows with an assistant, when one beats the protein, and the second cooks sugar syrup. If you do it yourself, you need to work very quickly.
Beat the protein until the state of the bird's beak. In the process of whipping, you can add a little salt, or cream of tartar. One pinch. I really like cream of tartar. It is impossible to kill protein with it. He is always perfect.
Stir the apricot puree into the egg white. The mass will noticeably increase in volume. The consistency will remain fluffy and thick.
As a person who has spoiled a lot of products, I will say before reaching the result. If, after mixing the protein and fruit puree, the mass turned out to be liquid, you can throw it away. Zephyr will not work out of it.
By the time you whip the protein with mashed apricots, you should have cooked sugar syrup. If you leave the protein with mashed potatoes on the table and start to boil the syrup, the protein can settle and thin out, which will affect the quality of the marshmallow. If you leave the syrup while whipping the protein, it can cool and crystallize more than necessary. If there is no assistant, do in parallel. Beat the protein with puree with one hand, stir the syrup with the other so that the agar does not burn. In general, you need to adapt and debug this process.
For syrup, you need to pour sugar with water, add agar-agar.
Cook syrup over medium heat until thick.
Raising the shoulder blade up, a strong thick sugar thread should descend from it.
If the syrup is not cooked enough, the marshmallow will turn out to be liquid and it will not be possible to plant beautiful figures out of it. In the middle, even after hardening, it will remain wet. If digested, sugar crystallizes, which can be felt in the final product.
Pour the syrup into the protein with apricot puree in a thin stream, constantly beating the mass with a mixer.
Beat for about 5 minutes, until a fluffy, airy, dense, stable mass is formed.
Agar-agar begins to solidify at a temperature of 40 degrees. Therefore, there is no need to delay the process. By the time you finish whipping the mass for apricot marshmallow, you should have a tray lined with baking paper, a pastry bag with a star nozzle ready. It is better to take a large bag. I'm comfortable. The nozzle can be with a different number of cloves. Open or closed. Depending on this, the marshmallow will have a different pattern. You can choose a nozzle.
Transfer the marshmallow mixture to a pastry bag and squeeze the marshmallow onto a baking sheet.
Leave at room temperature for 5-8 hours. During this time, the delicacy will finally thicken, covered with a thin crust on top.
Marshmallow with apricots still remains a little sticky, like any other. To avoid this, it must be sprinkled with powdered sugar. Then you can fasten the two halves together.
Happy tea!
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.
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 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 can sometimes be prominent, which enhances them. home view, 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.
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 the pits from the 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 place the marshmallows on parchment paper or a 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 the marshmallow halves with powdered sugar, then remove from the parchment and connect in pairs.
apricot marshmallow
Full text: https://www.vkusnyblog.ru/razdel/deserty/
Yes, there was such a cream in GOSTs. It was used most often to decorate cakes, but it does not look too much like an ordinary marshmallow - much less sweet and more delicate and airy. In Soviet terminology, "marshmallow" is a protein-fruit cream stabilized with agar. Commonly used applesauce due to the high content of pectin. Apricots also contain a lot of pectin, but they, apparently, were more expensive and I have never seen apricot marshmallow, although there are mentions of it. Of course, well-cooked, concentrated puree was used, and not fresh, and most often not puree, but apple jam, that is, puree boiled with sugar.
These baskets, as well as the marshmallow cream itself, are made, let's say, almost according to GOST. Instead of jam for the filling, I took apricots from compote, and for making cream - apricot jam. The main thing to do is to heat it up and rub it through a sieve.
I remind you once again - this is exactly a cream, that is, it is not as elastic and dense as marshmallows (although marshmallows can also be made on apricot puree or jam). If you do not have agar, you can use gelatin, twice as much.
For test:
100g butter
165g flour
1 yolk
65g powdered sugar
65g nuts (preferably almonds)
vanilla extract
1 jar 250g apricots in syrup
200g apricot jam, rubbed through a sieve
100g sugar
3 squirrels
3 g of agar (1.5 tsp without a slide)
60g water
12 molds 8-10cm
preheat oven to 200C
Nuts should be peeled, roasted and ground not too finely.
For the dough, mix softened butter with powder and yolk.
Add nuts and flour, knead the dough.
Roll out thinly (2-3mm) and chill in the refrigerator. Arrange the dough in baskets (I have a thick dough here, because I love it very much in baskets, if you also love it so much, distribute it among the baskets with your hands).
Bake at 200C for 12 minutes until golden brown (bottom should be pierced).
Soak agar for 2 hours in cold water
Heat the jam and rub through a sieve.
Prepare the apricots - put them in a bowl and drain the syrup, you won't need it.
Put the whites, warm jam, sugar in a large bowl and beat with a mixer at maximum speed. We start like this.
The mass should become white and very thick.
While whipping, heat the agar to a boil and pour the hot agar solution into the whipped mixture, mix thoroughly. This kind of mixture.
Immediately transfer the mass to a pre-prepared bag with a nozzle, quickly place the apricots in baskets and deposit the cream.
