Apricot Marshmallow

Ingredients :

Apricots 500 grams
Sugar 480 grams
Agar-agar 7 grams
Water 120
Egg white 1 pc.
Powdered sugar 50 grams

We remove the stones from apricots. We lay them up on the foil-covered baking sheet.

We send it to a preheated oven and bake for 15-20 minutes. We take it out and wipe it through a sieve. We need 200 g of puree.

Add 160 grams of sugar, put on the fire and with constant stirring, bring to dissolve the sugar. You can not bring it to a boil. We shift the mashed potatoes into a wide container and leave it to cool to at least room temperature.

If I need to cool the mashed potat quickly, I pour into a large form of cold water and add ice. The container with mashed potatoes is put on ice water. 50 g of sugar is mixed with agar-agar. We put it aside. The remaining 270 grams of sugar mixed with water, put on a plate and cook until boiling. Then, with constant stirring, a thin trickle is covered in a boiling syrup mixture of agar-agar and sugar. Cook the syrup to a temperature of 110 degrees.

In puree we add protein and drive in a mixer until a lush mass is obtained

Do not stop whipping, gradually pouring in a thin trickle agar syrup. Shake until a mass similar to merengu is obtained.

We put the mass in a confectioner's bag with a nozzle and set the marshmallow on parchment paper or a silicone mat.

Leave the marshmallow at room temperature for the night or at least 5 hours - during this time it should be faded and dry. Sprinkle half the marshmallow with powdered sugar, then remove it from the parchment and combine it in pairs.

Bon Appetit!