Apricot Marshmallow

Blend the apricots until smooth, choosing the ripest fruit for the best flavor and aroma.

In a saucepan, combine the apricot puree, sugar, water, glucose syrup, and agar-agar, then place over medium-high heat.

Meanwhile, whip the egg whites with sugar and citric acid until stiff peaks form.

Cook the syrup for 6 minutes from the moment it boils, or until it reaches 105°C (221°F), stirring constantly to prevent burning.

Pour the hot syrup in a thin stream into the whipped meringue while beating at maximum mixer speed, and continue whipping for a few more minutes.

Mix the finished batter thoroughly, transfer it to a piping bag fitted with a nozzle, and pipe the marshmallows.

Let the marshmallows cure for 12–24 hours, then sandwich the halves together and dust them with powdered sugar.