Apple meringue on albumin

Preparation of the protein part

Clean the apples (4 pcs) from the core and bake them cut side down until soft (at a temperature of 180 °C for about 25–30 minutes).

Remove the skin and blend the pulp with a blender.

Grind the erythritol (40 g) into powder.

Mix the apple puree (160 g), erythritol powder, and albumin (10 g). Let it sit for 5 minutes.

Preparation of the syrup

In a saucepan, combine the apple puree (60 g), erythritol (140 g), isomalt (40 g), agar-agar (8 g), and water (80 g). Place it on the heat.

Meanwhile, start whipping the protein mass.

When the syrup boils and starts bubbling, hold it for another minute. Remove from heat and slowly pour it into the protein mass while continuing to whip for another minute.

Quickly transfer the mixture into a pastry bag and pipe the marshmallows.

Preliminary stabilization takes about 20 minutes, and full stabilization takes 6 hours.