Raspberry Marshmallow

Purée the raspberries in a blender and strain them to remove the seeds.

Combine the raspberry purée with sugar, water, and agar-agar, then place over medium heat.

As the raspberry syrup starts to come to a boil, begin whipping the egg whites with a pinch of salt, gradually adding a little sugar and lemon juice, and whip until stiff peaks form.

Reduce the syrup to 105-106°C, or boil for about 5 minutes after it starts bubbling in a heavy-bottomed saucepan, stirring occasionally.

Pour the hot raspberry syrup in a thin, steady stream into the meringue while whipping until a thick marshmallow mass forms.

Transfer the mixture into a piping bag fitted with a nozzle and pipe the marshmallows.

Leave them to dry out for 5-6 hours or overnight.