Lavender Marshmallow

Gently warm the apple purée with lavender (don't boil).

Cover and let steep for 15 minutes.

Strain and cool completely.

Combine the purée (250 g), egg white, and 250 g sugar.

Start whisking on medium speed.

Pour water into a saucepan, add agar, sugar (200 g), and glucose.

Bring the syrup to 110 °C.

Slowly pour the hot syrup in a thin stream into the whisked mixture, continuing to whisk.

Keep whisking for another 30–60 seconds until it reaches a dense, glossy consistency.

Transfer the mixture into a piping bag fitted with a star tip.

Pipe rosettes onto parchment paper.

Leave at room temperature for 16–24 hours to stabilize.