Cut the apples into halves, remove the bones and bake the fruits in the oven or microwave until soft.

Remove the apple pulp in a colander. Place it on the bowl and send the whole tower to  the refrigerator overnight. So you remove the excess moisture from the mash.

Next morning drain the released liquid and wipe the puree with a spoon through a colander. Cool the applesauce well or even freeze.

Beat cold applesauce with chicken proteins to hard peaks. If you have frozen mashed potatoes, use it directly from the freezer.

Mix all the ingredients for the syrup in a skillet and put on maximum heat. Wait for the boil and reduce the heating temperature by a quarter. Boil the syrup until the moment when it begins to drain from the spatula with a tablecloth, forming thin caramel threads. This corresponds to a temperature of 110 °C.

Once I digested the syrup which started the sugar crystallization process. As a physicist I was interested, but the confectioner in my face had to digest the syrup. Therefore be cautious and stock up with a thermometer before you can gain eye.

Beat a little puree and, without stopping the beating, add a thin stream of syrup. Do it in several stages: added — whipped, added — whipped.

After the syrup is over, beat the marshmallow for about 5 minutes until hard peaks.

Once the mass has stabilized, transfer it to a pastry bag with the selected nozzle. Work vigorously: the stabilization temperature of agar is 40 °C. Sow the marshmallow on a bakery paper and leave to dry at room temperature for a day.

To make beautiful volumetric marshmallows, make a couple of turns of marshmallow mass, layering the turns on each other and cut off the mass with a movement parallel to the last turn. Use a large confectionery nozzles, for example, an open star or a star with scrolling.

As soon as the marshmallow dries, sprinkle it with sifted icing sugar, and then glue the marshmallow in pairs, rolling off the finished dessert in the powder and shaking off the excess.