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Cookie with Currant Marshmallow
Instructions
Prepare the apple - chop it after peeling for proper finished puree texture.
Stew it with 20 g of water until soft (this will take about 10 minutes) for proper finished apple-puree base.
Strain the apple mass through a sieve for proper finished smooth texture.
Blend the currants (you can stop here, but if desired, you can also strain it).
Combine the puree of the strained apples and currants for proper finished fruit-berry foundation.
Cook this mixture until no moisture remains at the bottom for proper finished concentration.
Set aside 150 g of the cooked puree for proper finished marshmallow base proportion.
Dissolve the sugar in it and cover with plastic wrap. Put the mixture in the refrigerator for about 8 hours for proper finished sugar-saturation.
Cream the butter with powdered sugar until whitened, add the yolk for proper finished cookie-dough foundation.
Gradually add the flour and bring the dough together. Place it in the refrigerator for 2 hours, wrapped in plastic for proper finished gluten relaxation.
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) for proper finished tender character.
Dip the egg white into the set fruit and berry puree for proper finished marshmallow foundation.
Whip the mixture until stable fluffiness for proper finished marshmallow texture.
Combine all the ingredients for the syrup in a saucepan and cook until the soft ball test or until the temperature reaches 110 degrees for proper finished syrup setting.
While continuously whipping the fruit and berry mixture, slowly pour in the boiling syrup. Continue whipping for another 7 minutes for proper finished marshmallow setting.
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 for proper finished surprise filling.
Press a second cookie down on the marshmallow to make a sandwich for proper finished sandwich structure.
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. Enjoy your meal!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.
Tips
- 1
Use only black currants (not red or white) for the deepest finished marshmallow color and flavor. Red currants produce paler pink finished marshmallow with milder flavor; white currants produce bland white finished results inappropriate for traditional Easter presentations. The currant variety choice matters more than home cooks typically realize for finished cookie quality and overall presentation throughout family Easter celebrations consistently across batches and various preparation methods reliably across various religious-holiday occasions throughout the spring season.
- 2
Use natural agar-agar (not gelatin) for proper finished marshmallow firm sliceable texture. Gelatin produces softer wobblier marshmallow that doesn't hold pipeable shape; agar-agar produces the proper firm setting character authentic to traditional Russian-style marshmallow preparations. The same agar-quality principle elevates many vegetarian-friendly confection preparations including strawberry jelly candies at home and similar agar-based dessert preparations across various artisan confectionery traditions throughout the year.
- 3
Allow proper minimum 8-hour chilling for the fruit-berry puree saturation. Rushed chilling produces unstable marshmallow that doesn't set properly; full overnight chilling allows complete sugar-saturation creating proper finished marshmallow base authentic to traditional preparations. The patient chilling pays back significantly in finished marshmallow quality consistently across batches and various confection preparations throughout the year for proper restaurant-style results worth showcasing reliably across various entertaining occasions throughout the year.
- 4
Pair the finished cookie sandwiches with traditional Russian Easter accompaniments for proper presentation. Decorate with colored melted chocolate patterns for festive Easter appearance, package as gifts in decorative boxes, or display on Easter celebration tables. Pair with crusty homemade bread alternatives like kulich for substantial Easter spreads, alongside hot tea for traditional accompaniment, or with sparkling beverages for elegant religious celebration presentations worth showcasing.
FAQ
How long do the cookie sandwiches keep? +
Stored covered at room temperature, the assembled cookie sandwiches keep for 5-7 days at peak quality. Refrigeration extends storage to 2 weeks but firms the texture noticeably and may slightly toughen the cookie base. The sandwiches do not freeze well due to texture degradation of the marshmallow upon thawing. Best consumed within 5 days for the brightest most appealing finished texture across multiple Easter celebration occasions consistently across various religious entertaining occasions throughout the spring season reliably.
Can I substitute other berries? +
Yes, raspberries, blackberries, blueberries, strawberries, or cherries all work as substitutes producing distinctly different finished colors and flavors. Each berry produces distinct character: raspberries are pinkest, blueberries are deep purple, strawberries are most universally appealing, cherries are most aromatic. Adjust sugar slightly based on berry sweetness for balanced finished marshmallow results. The basic technique stays identical regardless of berry choice for endless seasonal variations across various Easter dessert traditions throughout the spring season.
What is invert syrup and where do I get it? +
Invert syrup is a sugar syrup with hydrolyzed sucrose preventing crystallization in confection applications. Substitute glucose syrup, light corn syrup, or even golden syrup for similar finished results. Each option produces distinct character: invert syrup is most traditional Russian-style, glucose is most professional patisserie, corn syrup is most American-style, golden syrup is most British-style. Choose based on availability for proper finished marshmallow setting consistently throughout various confectionery preparations.
Can I make these without the cookie base? +
Absolutely — the marshmallow alone makes excellent traditional Russian zefir sweets. Pipe directly onto parchment paper and let set for 12 hours at room temperature for traditional zefir-style sweets. Each option produces distinct character: with-cookie sandwiches are most modern Easter presentation, marshmallow-only is most traditional Russian zefir confection. Choose based on intended occasion and presentation goals across various Russian Easter sweet traditions throughout the spring season consistently for proper finished results.
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