Kiwi-Gooseberry Marshmallow

In a saucepan, combine the puree and agar.

Bring to a boil over medium heat, stirring constantly to prevent scorching.

Add the sugar and glucose syrup. Bring back to a boil and cook for 4 minutes from the moment it starts boiling, stirring continuously.

Whip the egg white with citric acid until foamy. Add half the sugar, then after a couple of minutes add the rest and whip until stiff peaks form.

Remove the syrup from heat and let it cool slightly.

Slowly pour the syrup into the egg whites while beating at maximum speed until the mixture reaches a thick, fluffy consistency.

Add food coloring if desired.

Pipe beautiful marshmallow shapes.

Let them set for 12-18 hours to mature.