What to make of jam that has long been languishing in the refrigerator and disappears in vain

Making marshmallows is associated with a lot of dirty dishes and a long stay in the kitchen. Usually marshmallows are made from fruit puree and use a confectionery thermometer to control the temperature of the marshmallow mixture. Today I will tell you how to make a homemade marshmallow from jam in a simple way on agar-agar.



Peels How to cook a homemade marshmallow This time instead of apple mashed, we take povidlo or jam. Choose jam to your taste, you can even use what has long been in the refrigerator and does not cause appetite. In marshmallow, you will celebrate the delicate taste of jam and will definitely not let the product go abyss. It is important that the consistency of the jam was uniform, so that the marshmallow turned out airy and tender. At the initial stage, the jam will need to be prepared. If jam with pieces of fruit or berries, it will need to be whipped with a blender to homogeneity. It is better to take liquid jam or jam, but you can also dilute thick jam with water.



Peels Ingredients

• 300g jam
• 120 ml of water
• 300g sugar
• 8g agar-agar
• 2 tbsp lemon juice
• 2 egg whites
• 30g powdered sugar

Preparation

1. Mix liquid squirrel or jam with water in sotein. Add 1 tbsp of lemon juice and 150 g of sugar. Stir everything well with a wreath.
2. Add to the jam agar-agar and mix everything to homogeneity.
   
   
   
   
3. Beat 2 egg whites with 1 tsp of lemon juice and 150 g of sugar. You can add vanilla sugar for flavor. Blow the squirrels to strong peaks 1-2 minutes.
4. Bring to a boil jam with agar-agar and boil it for 2 minutes, stirring continuously with a wreath.
   
   
   
   
5. Continue to whip the proteins at high turnovers of the mixer and pour into the protein mass with a thin stream of jam. Don't scrape the leftover jam from the bottom. Hit the squirrels for another 1.5 minutes.
6. Put the marshmallow mass in a pastry bag with a nozzle. You need to act quickly so that the mass does not have time to cool down. Since agar-agar catches quickly, you can divide the mass into two parts and send the second part to the oven, heated to 60 degrees, while you sit the first portion of marshmallow from the confectionery bag.
   
   
   
   
7. On baking paper, halve the marshmallows with a large pastry nozzle. Then leave the marshmallows to stabilize overnight.
8. Finished halves of marshmallow sprinkle powdered sugar and connect.
   
   
   
   Peels

Only half of marshmallows are obtained 45 of this number of ingredients. It is best to make marshmallows from currant, apple jam or jam, since they contain a large amount of pectin.
A detailed video with a master class can be viewed on the channel Cakes and Cooking Cakes & Cooking. Here you will find a lot of interesting recipes for confectionery. In addition, the author of the channel offers various ways to prepare marshmallows.

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The editorial board of Zephyr is whipped on the principle of merengue, starting from low speeds, gradually moving to high. You can not beat the squirrel or overbeat, as the mass may fall. It is best to boil jam and whip egg whites at the same time, otherwise marshmallows will turn out hard. Agar-agar in this recipe can not be replaced. It is better to buy it in pastry shops. This recipe uses agar-agar with a force of 900.

For the preparation of marshmallows, it is best to take two disposable bags 45 cm long, so that they are not then washed off from the sugar solidified mass. The pattern of the nozzle can be any, and the larger the nozzle, the more marshmallows turn out. To get a marshmallow of the same size, you can use a stencil.