Fresh mint, straight as it is, ie that does not tear, twigs, and leaves. Steamed 160 gr. hot water 90 ° C, for 30-40 minutes. Pour the infusion through a strainer and cool (cold)-THIS INFUSION WILL SOAK the AGAR.

Apples this time picked green sweet and sour. Peel, seed and cut into 4 parts. Put on a plate and bake in the microwave ( I put 7 minutes) to the maximum capacity, i.e. 900 watts.

Apples remove from microwave before cool whip ( should be 250 grams. ready mashed potatoes, but I don't weigh, just take medium-sized apples and all), add sugar 250 grams. Leave to cool down (the mash must be cold).

Agar-agar soak in 160 gr. a cold infusion of mint in a saucepan with a thick bottom (for 10 minutes) after 10 minutes, place the agar agar on the stove and stirring constantly bring to a boil. Then add sugar, 400 gr. and stirring constantly bring to a boil and cook the syrup until when lifting the spoon will not reach the thread (about 5-7 minutes). Set aside, let cool slightly.

To applesauce add half protein and beat at maximum speed mixer to a white state ( a bowl to take more, because the mass will increase in volume), then add the rest of the protein, while continuing to mix.

Also continuing to mix to a thin stream add the hot syrup.

In the process of whipping add a few drops of green gel coloring (you can not add) but I felt so beautiful.

ATTENTION. The agar begins to solidify already at 40°C. Therefore, while Zephyr's still warm, put it in a pastry bag, nozzle take a large. Advance, cover the baking sheets with parchment paper (grease or what not) And put the marshmallows, leave for a day (can be less), let dry, then sprinkle with powdered sugar and glue together. Turns 23-25 PCs dual mini marshmallows. VERY PLEASANT AROMA AND TASTE OF MINT.