For cooking the marshmallows Belevsky use whole (not sliced) baked apples. They should be wiped through a sieve to remove skins and seeds. But this stage is able to deter and fight off the desire to cook by recipe. I propose to facilitate the process. Washed apples cut into big chunks (the whole into four parts), carefully remove the seed chamber, laid on a baking sheet. The first layer put the skin down. Bake in the oven at 170-180 deg. to the soft state. (I served the apples on top of another baking sheet. In my opinion, so they baked faster. The photo of the apples much more than one and a half kg. of Course, I load the dryer for the full program. It allows me to lay 2 kg of Apple sauce. However, for the first time, I advise you to try the number of recipe, or 1 kg of puree)

The second step is one of the most important in the preparation of lozenges! Baked apples, put in a colander and leave for a few hours (preferably overnight) to drain excess juice. Real Belevsky candy is made from Antonovka. It is believed that in this grade the largest share of dry matter. Therefore, our task is to get rid of the moisture in the apples of other varieties.

The next day, clear the apples from skins (good to do it just with a spoon) and savelives. (If you find that the juice remains, give the cleaned apples to stand still in the colander). Based on the weight of the resulting mass determined by the required quantity of proteins and sugars. Depending on the degree of sweetness of the apples themselves, the amount of sugar varied от140 to 200 for a pound of mashed potatoes. If the eggs are large, it is possible to do one protein. I'm doing one and two. A significant difference was not noticed.

If you do not wipe the apples through a sieve, then carefully bring them to a puree with an immersion blender.

Then with a mixer, beat applesauce to a noticeable OSVETLENIE. The size of the mass also increases. Usually it takes about 10 minutes.

With a pinch of salt, beat the whites until fluffy foam and like meringue, gradually we pour the sugar. For this purpose, ideal brown sugar Mistral small. Whisk whites with sugar until until they will stay in the bowl upside down.

Spread the beaten egg whites to the Apple sauce. Carefully stir the mass with a spoon. (If you use only one protein, half sugar (70-100g) add to applesauce at the stage of whipping with a mixer. And the second half of the sugar whisk with protein.) Set aside 2/3 Cup of Apple sauce and put in the time in the fridge.

Pan dimmed with baking paper and spread Apple sauce. Distribute it evenly, but not closely to the sides. Leave at least 1 - 2 cm blank space. I highly recommend the thickness of the layer to make the border 0.5 - 1 cm Thicker longer and take longer to dry. Thinner - too thin in the end to get the layer and it may be harder to work with. (The candy in the height shrinks by nearly half.) I comb doing on the surface of the drawing weight it holds very well. Turn on the dryer at 70-80 deg. Put the tray. I still use Soviet / dryer. It is very uneven heating, so every hour you change the pallets places. The drying time will depend on many factors, so the first time you have to look in the dryer, in order to understand the peculiarities of its work and to adapt to them. I usually have 5-7 hours, the layer is ready for further work. Perhaps, in modern drying process will go faster.

The ready layer can be checked, slightly pry up the top layer. If it is still damp mass, leaving marks on the finger, is dried further. If it is structured and not spotting, then pull out the layer on the table. Turn it upside down and very carefully remove the paper. If the paper is stuck and cannot be, simply cover it with a damp cloth and allow to rest for about ten minutes. (If you find that the layer is still damp, don't worry, just put it back in the dryer. It is for the convenience this maneuver we laid out the reservoir is not close to the rim)

My dryer layer at the edges dries stronger, until very dry. So I scissor cut the dry part. These are very tasty and trimming to use in the home high demand. Get Apple meringue. If you desiccate a layer completely (what's wrong with me sometimes happened), instead of the lozenges will receive no less tasty delicacy.

Cropped layer cut in half. Get pending Apple sauce and coat with one layer. Closing it the second layer. You can, if desired, in a layer of Apple to mass add a thick apricot jam or play with other flavors. But it is better to do in the future. The first time cook all natural Apple candy, to experience its original taste.

Make a small coating on the surface from all sides, and put the billet back into the dryer for an hour and a half.

Allow the workpiece to cool on a wire rack. Lightly RUB the surface with powdered sugar. I use brown sugar Mistral universal. Make him a powder in a coffee grinder.

And now, with the help of a knife or scissors, cut the workpiece to candy. ( Periodically rinse the knife with hot water.) And you can try!

If these sweets to give a name, I would call them "Plot". So many factors affect the final result. This variety of apples, and the drying temperature, and humidity, and the drying time and the layer thickness, and so forth... So always look forward to: and what are the marshmallows this time? And they can be different: similar to soft toffee, or more dense and viscous. Can be almost crunchy. Depending on the varieties of apples have different flavors. If you want candy drier - they can just lay for hours on the grill in a dry and warm place. You can still hold the dryer at a lower temperature. If you want softer, it is better to wrap in greaseproof paper. This candy will not leave anyone indifferent. Tell you a secret, when I was preparing candy for the first time, reaching the moment of suspending the paper, told myself that this one-time preparation, and limited. But after trying, I realized that willing to put up with the imperfection of your dryer with the prolixity of process, in order to pamper yourself and loved ones this delicacy. (What, in fact, for two years and do at every opportunity.) As Belevsky candy, candy can be stored in a cool place for a very long time. But check this fact on the case - just not realistic!