Pink Marshmallow

Bring egg whites to room temperature.

Mix agar-agar thoroughly with sugar (1).

Combine water, all the puree, vanilla seeds, and rose water.

Add the mixture into the agar-agar and sugar combination, whisking well.

Using a mixer on medium speed, whip the egg whites and citric acid until a light foam forms and no liquid white remains at the bottom.

Gradually, in several additions while continuing to whip, add sugar (2).

Whip until a stable and glossy meringue forms.

Over medium heat, bring the liquid mixture to a boil and a temperature of 103°C. Remove from heat.

Continuing to whip the meringue on medium speed, pour the hot syrup in a thin stream down the side of the bowl.

Continue whipping until the mixture cools to 50°C and becomes thick and stable.

Immediately transfer the mass into a piping bag fitted with a 7mm closed star tip and quickly pipe 4cm wide and 4cm high roses onto a silicone mat.

The mixture starts to set already at 40°C.

Leave at room temperature for 6-8 hours until fully set.

Sift powdered sugar and starch into a bowl.