Скачать или смотреть How to Make Marshmallow (Zephyr in French)

Zephyr consists of fruit puree, so there is very little fat in it. It contains pectin, which contributes to the removal of salts of heavy metals from the body. Zephyr also improves digestion and lowers cholesterol in the blood.
The marshmallow contains iron, phosphorus and calcium, as well as dietary fibers that promote the normal functioning of the intestine.
If you want to cook apple marshmallows, then the mashed apples should be thick. It's good to use baked apples.
Depending on the recipe, the marshmallow freezes from 1 to 5 hours at room temperature. Then the marshmallow should be dried (again at room temperature) for about another day. This forms a thin crust.

If you replace a third of the sugar in the prescription with molasses or glucose syrup, the marshmallow can be stored longer. When drying, the middle will remain gentle.

To keep marshmallows in shape, the mass should be well-beaten, like a normal egg-white cream. So, spare more time and energy. The result is worth it.
Preparation of classic white marshmallow begins with cooking syrup from gelatin and sugar. The main thing in the preparation of marshmallow - evenly shake the mass to achieve the correct consistency.

A little secret: if you decide to prepare marshmallows at home, be sure to take care of the presence of wooden cutting boards, which will need to be well moistened with water.
Recipe:
• apple puree - 250 gm;
• sugar (for puree and for syrup) - 250 gm + 475 gm;
• egg white - 1;
• gelatin - 11 gm;
• water - 160 ml;
• vanilla sugar - 1 packet;
• powdered sugar (for sprinkling).

Preparation: Preparation of apple homemade marshmallows
1. To prepare marshmallows, you need apple puree (bake apples in the oven, peel and grind in puree). In mashed apples add sugar (250 gm) and vanilla sugar, let it stand. If you take the canned apple sauce, then the amount of sugar can be reduced.
2. Pre-soaked gelatin put on fire and bring to a boil to dissolve.
3. Boil the syrup: pour sugar (475 gm) and mix well. Boil the syrup over medium heat until the spatula, lifted from the syrup, pulls the sugar thread. Add the dissolved gelatin, stir and leave the syrup to lightly cool.
4. Add half of egg white to the apple puree.
5. Beat with a mixer until lightening. Then add the remaining egg white and continue whipping until lush.
6. Add a lot of syrup with gelatin.
7. Continue to beat until the mass becomes white and airier.
8. Quickly shift the mass into the confectionery bag and lay the marshmallows on the parchment. Do this quickly, because the mass freezes.
9. Leave the marshmallow to dry at room temperature for at least a day. Ready marshmallows sprinkled with powdered sugar through a strainer and halves glued together. This is easy to do, since the bottoms of the halves are sticky.

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