Coffee Marshmallows

Combine the ingredients of the first group (water, sugar, agar-agar, apple puree, coffee, and glucose syrup) in a saucepan and place over medium-high heat.

Cook the mixture, stirring occasionally, until it reaches 106°C.

At the same time, whip the egg whites with the citric acid, gradually adding 50g of sugar, until stiff peaks form.

If the meringue is ready before the syrup, simply set it aside.

Once the syrup is ready, stir it well and pour in a thin stream into the meringue while continuously whipping at high speed.

Whip until the mixture becomes thick and fluffy.

Transfer the mass into a piping bag fitted with a nozzle and pipe the marshmallows onto a prepared surface.

Let the marshmallows set and stabilize for 6-8 hours.