Belevskaya marshmallow "Tsar's delicacy"

Belevskaya marshmallow "Tsar's delicacy"

Category: Blanks

Kitchen: Russian

Ingredients
apples antonovka	2 Kg
sugar	400 g
chicken egg whites	2 pcs
salt	pinch

Cooking method

• Despite the fact that the recipe is quite laborious, I still suggest you make Belevskaya marshmallow! We need Antonov apples - they were used in that marshmallow known to many famous houses, which was supplied there from tsarist Russia.
• For this recipe, Antonovka apples were used.
• Place the washed apples entirely on a baking sheet lined with baking paper or a silicone mat. We heat the oven to 190 * C. You should not clean them - the pulp will immediately darken.
• Antonovka is baked quickly, about 20 minutes, the apples may crack a little - it's not scary.
• We transfer the baked apples to a sieve (only not metal) and grind, separating the skin and the inside. The work is not fast, but the result is worth it.
• Next, beat the applesauce with a mixer along with sugar for 10 minutes - it will increase in volume and brighten.
• Beat the whites separately with a pinch of salt until stable peaks.
• Combine proteins with mashed potatoes and continue to beat for another 10 minutes.
• Set aside 1/4 of the mixture and put it in the refrigerator in a closed container. There it can be stored for a day (I have not experimented longer). Put the rest of the mass in a layer of 1 cm on a silicone mat or baking paper and send it to the oven for 6 hours. The oven is heated to 80 * C (no more - otherwise the marshmallow will be darker). This amount of puree is enough for 2 trays. Better to dry separately (the second part was waiting in the fridge along with 1/4 part for the interlayer).
• We turn our ready-made marshmallow onto baking paper, separate the silicone mat or paper from the marshmallow. If the paper does not come off well, then you can slightly moisten it with water or pry it off with the tip of a knife. It separated easily enough from me.
• Now is the time to use the set 1/4 of the puree. Spread on marshmallow, cut into portioned pieces.
• Immediately lay on a silicone mat or paper.
• We send to bake again, but already at 70 * C, for 3 hours.
• We take out the finished marshmallow from the oven, level the edges with a knife, periodically moistening it with cold water so that the edges are not crushed.
• I decided to make a part of the marshmallow in the form of a New Year's gift.
• For storage, the pastille must be generously sprinkled with powdered sugar, rubbing it in.
• The pastille melts in your mouth, leaving behind an amazing apple aftertaste. This dessert is similar to the most delicate soufflé, and perhaps this is not the same old recipe, but it is very similar in taste.

The dish is designed for

2 kg of apples

Time for preparing:

10 hours

Cooking program:

oven

Note

Belevskaya marshmallow is a primordially Russian delicacy, the history of which dates back to 1888. Its recipe was invented by the famous merchant Ambrose Pavlovich Prokhorov, making pastille a world famous product. At one time, Belevskaya marshmallow was supplied to the table of high persons of Russia, France, Spain, Italy, Bulgaria and Georgia. Such recognition would be impossible if this product did not have such a bright and memorable taste.

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Nice recipe. But the oven is gas, that is, it cannot be below 150)))
Thank you for such a detailed description and a wonderful recipe.

I also have gas, and did a great job. You can measure the correct heating of the oven with a thermometer.

No, no .... Everything has been measured a hundred times - both in the production of Koporye tea and in the preparation of sausages. My stove is still that beast ... I even have to put pallets of water, which she observed 150)))

Then another option is to keep the oven door ajar ... But this is not the best option.

Cool recipe, it is not clear only where moreover here the meat Try to find it later!

Thank you. It is not clear why the wrong photo is being exhibited and I can’t do anything. I already turned to the Chief ...

Everything is clear from the photo, but for a tremendous recipe +

[Natasha]

This is delicious. I did it more than once. You have very beautiful, Marinochka, it turned out)

But the oven is gas, that is, it cannot be lower than 150)))

Natasha, Scarecrow on the forum and another girl have a similar recipe. I do not remember which of them, but they were dried in an electric dryer)

I found a recipe for cooking in Isidri, in which everything is wrong, and I also have a different temperature - and this is very important. Because, when drying above 80 * C, the marshmallow darkens, and Chuchelka does not have such a recipe at all.

In addition, apples are peeled there - from this mashed potatoes darken, immediately oxidized.

So no one forbids to exhibit their own version.

[Angel]

dried in an electric dryer)

Angel, Thank you. I will look. Pastila in the dryer suits me)))

Gorgeous Mk, some Khpechkinsky tovarischi are already tempting me with Belevskaya marshmallow, but now I can't get out with such a detailed Mk!
Thanks Marisha for the recipe, just in time!

Have you tried drying in a dryer?

[MariS]

MariS, Marina, uh ... what a beauty ..

Have you tried drying in a dryer?

Ksyusha, thank you for your support. If you intend to, you need to cook. : girl_wink: And I haven't tried it in the dryer yet, just plain marshmallow. Yes, and the temperature there definitely cannot be set, but here it is clearly 80, and then 70.

Christina, thanks for the praise. Very nice!

Today I am just doing marshmallow. I baked the apples in the oven, I thought to eat that way, so I can try to cook a marshmallow, I went for the recipe, and then bang and a fresh, suitable recipe for marshmallow.
I will add nuances from myself - I rubbed the apples through a sieve in Kenwood, it is metallic, but nothing darkened.
I weighed the finished mashed potatoes - up to two kg was not enough 300 grams, so I slightly reduced the sugar.
Kesha whipped up perfectly, a bowl of 7 liters was almost to the eyeballs, the attachment of the nozzle was all stuck.
I don't know how much I put in the refrigerator for spreading, I put it aside, but I got three baking sheets. True, I do not know what the height of the layer came out, everything is by eye.

The mass is breathtakingly tasty, all the whiskers are thoroughly licked before washing.
Now in the process of drying. I turned on the oven on convection, the temperature is exactly 80.
I look forward to the result with interest.

Lifehack - I do not have a spatula for leveling the mass. Took an unnecessary plastic discount card - beauty!

clearly 80, and then 70.

And I don't have this in the oven either ...

all whisk blades are thoroughly licked before washing

Veta, I did the same - it is impossible to wash out such a delicacy with water!
I wanted to fix it: the weight of unpeeled apples is 2 kg, respectively, the mashed potatoes are already less. And what sort of apples is Antonovka?

Ksyusha, and there is nothing to measure the temperature with? Suddenly, there is such a ..

[MariS]

MariS, Marinochka, bombing marshmallow! Thanks for the recipe!

Natasha, thank you! Suddenly, the recipe will come in handy - I will be very glad. So tasty and healthy!

[Marina]

Marina, and apples only fit Antonovka?

Apples only Antonovka fit?

Anyone will do. we do not have an Antonovka, I do it from what grows on a tree in the garden ..

I bought in Ashan, it is written - Antonovka. Fragrant!

How I love Belevskaya marshmallow and yes, it is layered, I have it under the name Air. I love it to the point of screeching. Thank you, Marina, for the MK. Maybe somehow you will be lucky to get hold of a real Antonovka and cook - I really hope.

Galina, Albina, you can, of course, make marshmallow from any apples, but the original old recipe is from Antonovka.

Veta, yes - Antonovka is so fragrant, you recognize the aroma right away!

Ksyusha, I didn't know before that you needed Antonovka - she handed out her harvest left and right. She caught herself in time and prepared the mashed potatoes, and then the marshmallow. I also want to try it from ready-made puree (it is, however, a small amount of lemon juice).

[Marinochka]

Marinochka, nothing terrible, there will be lemon marshmallow.
Secretly, I have hidden two boxes of marshmallow, brought from vacation. I bought it in the Tula region on the way to Moscow. Banana and orange, that is, with the addition of banana and orange puree. Therefore, try to aromatize. I will sell to the devil for a cranberry soul.

[MariS]

MariS, Marina, thanks for the marshmallow recipe, there are a lot of apples, I'll try to cook it!

with the addition of banana and orange puree.

And this is the idea - to diversify the assortment of marshmallows!

a lot of apples, I'll try to cook!

Zhenya, it will be great! Now I don't worry that there is nowhere to put apples. Completely baked and half the job is done. You can prepare mashed potatoes, and then mix with whipped protein ...

, make a marshmallow from any apples, but the original old recipe is from Antonovka.

There is no Antonovka in Austria .. alas

Then we go to you (with Antonovka!)

Then we go to you (with Antonovka!)

Welcome. From our table, to your table ..

Then we go to you (with Antonovka!)

Well let's go
Marina, very appetizing marshmallow and delicious pictures, maybe I will decide and do it))

maybe I will decide and do))

Lena, thanks! It is imperative to make up your mind: the eyes are afraid, but the hands are doing ...

Galina, thank you for the gorgeous gift to our table!

thank you for the gorgeous gift to our table!

Yes, not at all. Belevskaya from Austrian apples.

from Austrian apples.

Probably, then it is the Austrian-Belevskaya marshmallow. Interestingly, maybe they still bring Belevskaya to your patriarchs? I read that back in the 90s, the Queen of England was supplied with it.

I am again with additions and questions.
I dried the first stage, yesterday about 3 hours and today about 3 hours.
Can I poke my nose into the oven? Or is it better not to open it? I looked in, washed the condensate from the door, changed the baking trays a couple of times. In one place, marshmallowed opal. The layers came out not as plump as Marina's. Perhaps, it was necessary, as in the recipe, to distribute over two baking sheets.
The question is, to what state to dry? Now I have it quite plastic, you can bend it, it does not break. A little earlier it was like a wet sponge. A little longer and will be like a toast.
Question two - since I have three layers, how many layers should I make? Shall I make 6 layers with one cake or do I need to cut it into smaller pieces?

Well, observation - it was best removed from the teflon sheet. Then there was a silicone baking sheet, the paper also came off well, but the layer was not very even, and the two previous ones were even and beautiful.

Interestingly, maybe they still bring Belevskaya to your patriarchs? I read that in the 90s, the Queen of England was supplied with it.

I don't know, maybe they bring it to someone. Of course, we have a tight spot with queens, after the collapse of the Austro-Hungarian Empire. The last of the Habsburgs died a couple of years ago at an advanced age ...

[gawala]

gawala,
Checkmark, and you do it like Khlebnikova, beat the whites with mashed potatoes, or, like Marishka, beat the whites separately and then add the whipped ones into the mashed potatoes?

Do you do Khlebnikova's way, whisk the whites with mashed potatoes, or, like Marishka, whisk whites separately, then add whipped whites into the mashed potatoes?

And so and so. there is no difference in my opinion ..

Thank you, Checkmark. Now I'll try as Marishka teaches. I thoroughly dried the first one, I can't adapt to my infrared dryer in any way, the time must be reduced, definitely.

Overdried sold, called apple crunches, is very tasty and expensive!

[maha i]

yesterday about 3 o'clock and today about 3 hours.

Veta, I understood that with a break in the oven there was marshmallow? Was the marshmallow layer 1 cm thick? I stood for exactly 6 hours and was plastic. Then I did it differently with the interlayer: in 2 layers, and in 3. The fact is that the marshmallow that was dried in two layers, then you can connect without interlayer between the failure and there will be 4 layers.

time should be reduced, definitely.

With dryers, everything is somehow different. It is necessary to adapt to them too - mine is at the dacha (she dried all the fruits at night).

apple crunches, delicious and expensive!

maha i, Marina, that means overdried are very tasty. Then all the more, there is nothing to be afraid of - we dry and everything that turns out will be exclusive!

[MariS]

MariS,
And we are just at the dacha for now. Yes, everything else I already easily dry, but Belevskaya, dried out in 6 hours. But what a yummy it turned out! If I hadn't eaten a real Belevskaya and hadn't seen yours and Galina, I would have done it overdried. But you want the right one

Overdried sold, called apple crunches, is very tasty and expensive!

Oh yeah!! This is also a dump of the head, how delicious

dump your head, how delicious

But what a yummy it turned out! If I hadn't eaten a real Belevskaya and hadn't seen yours and Galina,

Girls, so it's worth drying it out just once - well, you've reassured everyone who supposedly won't succeed!

My oiled one is now drying, a cake of three cakes. The biscuits softened a bit.
I'm waiting for the result. Smell - head dump.
It turns out that I have a cool oven, it keeps the temperature remarkably simple (I control it with a remote thermometer)
I have not tried real Belevskaya marshmallow

The biscuits softened a bit.

At the exit, the cakes will be soft .. as they should be ..

Turns out I have a cool oven

When would we have known about such quality of our ovens!

I'm waiting for the result. Smell - head dump.

I hold my fists - it's very interesting - what the result will be! The taste is the same as the smell ...

I report that it is very tasty!
I cut the sugar, a little bit of it is missing in the marshmallow It turned out to be gentle and soft.
What is the best way to cut it? Wrinkles.

What is the best way to cut it? Wrinkles.

I am very glad that everything turned out delicious! Cutting is not easy - I wrote in the recipe that cutting with a knife, constantly wetting it in cold water. And it is better to wipe clean every time.