Marshmallow Orange-Cap Boletes

Combine the water, agar-agar, apple puree, and 155g of sugar in a saucepan. Place over heat to cook the syrup.

Boil for 4 minutes after it comes to a boil. The syrup should be at a rolling boil, not simmering, and make sure to stir constantly so it doesn't burn.

As soon as the syrup boils, start whipping the egg whites on medium speed. Once they begin to foam, gradually add the 40g of sugar mixed with the citric acid in several additions while continuing to whip. When all the sugar is added, increase the speed and whip the whites to stiff peaks.

It is very important to whip the whites and sugar thoroughly so they don't deflate when the syrup is added.

Carefully pour the hot syrup into the whipping egg whites in a steady stream. Increase the mixer speed again and whip for about a minute until the mixture thickens and holds firm peaks.

Transfer a portion of the marshmallow batter into a piping bag without a nozzle. Cover the bowl with the remaining batter using foil and place it in a warm spot, such as an oven preheated to 50–60°C.

Pipe the mushroom stems using the piping bag without a nozzle, as shown in the video. Leave the stems on the counter at room temperature to set and stabilize so they can be handled (about 15-20 minutes).

Fill hemisphere molds with the remaining marshmallow batter (these will be the mushroom caps) and immediately insert the stems into the caps.

Leave the mushrooms to set like this for another 15-20 minutes, then remove them from the molds and let them dry at room temperature for at least 2-3 hours.