Apricot Marshmallow

Pre-soak the albumin in room-temperature water for 20–30 minutes.

Combine the syrup ingredients—apricot puree, water, sugar, and agar—and place over the heat.

Start whipping the egg whites, adding sugar in small, gradual batches.

Once the syrup comes to a active boil, cook for 3–3.5 minutes or until it reaches 105–106°C.

Whip the meringue until stiff peaks form and it holds firmly on the whisk.

As soon as the syrup is ready, turn the mixer to maximum speed and pour it in a thin, steady stream.

Whip the mixture for another 1–2 minutes, then turn off the mixer.

Transfer the marshmallow mass into a piping bag and pipe out beautiful swirls.