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Cookies with currant marshmallow
A concise combination of fruit and berry filling is embodied in cookies with currant marshmallow. Most of the preparation time is taken up by the cooling and setting processes. Therefore, it's better to move them to the evening and take care of the actual making of the marshmallow sandwiches the next morning.
Preparation time: 70 minutes + 8 hours for the fruit and berry puree to set and 2 hours for the dough to set.
Caloric content: 284 kcal per 100 grams of the dish.
Ingredients
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For marshmallow:
- black currant - 150 g;
- medium apple - 1 pc;
- egg white - 1 pc;
- sugar - 130 g.
For syrup:
- sugar - 200 g;
- invert syrup - 50 g;
- agar-agar - 7 g;
- water - 100 ml.
For dough:
- egg yolk - 1 pc;
- soft butter - 100 g;
- baking powder - 1/4 tsp;
- flour - 160 g;
- powdered sugar - 40 g.
You will also need 100 g of thick jam and 80 g of white chocolate for decoration, food coloring.
Preparation
- Prepare the apple - chop it after peeling.
- Stew it with 20 g of water until soft (this will take about 10 minutes).
- Strain the apple mass through a sieve.
- Blend the currants (you can stop here, but if desired, you can also strain it).
- Combine the puree of the strained apples and currants.
- Cook this mixture until no moisture remains at the bottom.
- Set aside 150 g of the cooked puree.
- Dissolve the sugar in it and cover with plastic wrap. Put the mixture in the refrigerator for about 8 hours.
- Cream the butter with powdered sugar until whitened, add the yolk.
- Gradually add the flour and bring the dough together. Place it in the refrigerator for 2 hours, wrapped in plastic.
- Roll out the dough between sheets of parchment to 3 mm. Cut out cookies (if you don't have a cutter, you can prepare a cardboard egg template). Arrange the blanks on a baking sheet.
- At 180 degrees, the sandy eggs will bake for 10-15 minutes (as soon as the edges of the cookies begin to darken, remove them from the oven).
- Dip the egg white into the set fruit and berry puree.
- Whip the mixture until stable fluffiness.
- Combine all the ingredients for the syrup in a saucepan and cook until the soft ball test or until the temperature reaches 110 degrees.
- While continuously whipping the fruit and berry mixture, slowly pour in the boiling syrup. Continue whipping for another 7 minutes.
- Pipe the marshmallow mixture onto the cookies from a pastry bag, leaving a little space in the center, which is then filled with strawberry jam.
- Press a second cookie down on the marshmallow to make a sandwich.
- The cookies with currant marshmallow are already ready, just wait for the fruit and berry mixture to stabilize. However, you can additionally decorate the eggs with colored chocolate. For this, add a couple of drops of the necessary dye to melted chocolate and apply a pattern from a small piping bag.
Cookies with currant marshmallow make a lovely gift for loved ones and friends on Bright Sunday. The crumbling sandy base pairs wonderfully with the sweet-sour marshmallow. A cross-section reveals an unexpected surprise in the center of the marshmallow.
