Caramel-Spiced Marshmallow

In a saucepan, combine water, agar-agar, Demerara sugar, applesauce, and spices. Bring to a boil and cook over medium heat for 4 minutes, stirring occasionally along the bottom of the pan with a spatula.

Meanwhile, whip the egg whites with citric acid. Add the sugar in 3 additions and whip until thick and fluffy.

Pour the hot syrup into the whipped egg whites while beating at maximum mixer speed. Whip for 2 to 3 minutes until light, smooth, and glossy.

Immediately pipe the marshmallows and leave them to set at room temperature for 12 to 24 hours.