Banana Marshmallow with Chia Seeds

Combine water, agar-agar, sugar, apple purée, and banana purée in a saucepan. Bring to a boil, then simmer for 5 minutes over medium heat, stirring constantly.

At the same time, whip the egg white (or albumen mixed with water) with a pinch of citric acid. Add sugar in three additions and whip until stiff peaks form.

While continuing to whip, pour the hot syrup in a thin stream. Keep whipping until you get a dense, fluffy mixture, but make sure it stays hot.

Gently fold in the chia seeds with a spatula, then pipe the marshmallow onto parchment paper.

Let the marshmallow set at room temperature for 12–24 hours. The timing depends on the humidity in your kitchen.