The Belevsky fruit candy deservedly is considered a masterpiece of the Russian cookery. Ambrose Prokhorov's recipe patented in 1888 found many admirers among whom and the Queen of England: speak, even at the time of ""Iron Curtain"" of times a week from the USSR to its table delivered this delicacy... However this sweet it is very easy to prepare houses!
It is required to you
- 1 liter of natural apple puree;
- 1 glass of sugar;
- 2 proteins;
- Icing sugar - quantity depends on desire.
Instruction
1. Shake up apple puree in the blender about 0.5 glasses of sugar. Weight has to increase in volume and change color: to become lighter.
2. We beat whites on low turns of the mixer, adding the remained 0.5 glasses of sugar on a teaspoon. As shook up in elastic weight, accurately we mix with apple puree. It is the best of all to add at first tablespoon of proteins to apple weight, and then to add apple weight to proteins. We mix once again. We lay off couple of tablespoons of mix for fruit candy pro-dabs.
3. We cover parchment paper a high baking tray. We pour out on it weight, we level a knife, we strew with icing sugar. We dry at a temperature of 90 degrees of 4 - 5 hours. Then we cut layer on two parts, we coat apple - a squirrel with mix and we dry 1 - 2 more hour. We overturn and dry an hour more. Store in the closed ware if, of course, at once you don't eat! Enjoy your meal!