Homemade Cherry and Prune Marshmallows

In a saucepan, combine the water, agar-agar, sugar, and apple puree, mixing well after each addition.

Blend the cherries and warm them slightly to 50 °C. Mix the pectin with 20 g of sugar, sprinkle it into the puree while stirring constantly, bring to a boil, and add it to the saucepan.

Pour boiling water over the prunes several times, rinse, dry, and chop them into very small pieces. Add them to the saucepan and stir.

Bring the syrup to a boil and cook for about 5 minutes over medium heat, stirring occasionally along the bottom.

At the same time, begin whipping the egg whites with the citric acid. Add the sugar in 3 batches. The mixture should become dense and hold its shape well.

Without stopping the mixer, pour in the hot syrup in a thin stream. Then whip for another 2–3 minutes until the mixture is dense and stable.

Immediately transfer the mass into a piping bag and pipe the marshmallows.

Leave them to dry at room temperature for 12–24 hours. The higher the humidity, the longer the marshmallows will take to dry.