Strawberry-Banana Marshmallow

Combine all the syrup ingredients in a saucepan, stirring thoroughly after adding each one.

Place over medium heat, bring to a boil, and simmer for 5 minutes, stirring occasionally with a spatula and making sure to scrape the bottom so the agar doesn't stick.

While the syrup is cooking, start whipping the egg whites with the citric acid, gradually increasing the mixer speed from low to high.

Add the sugar in 3 portions, whipping the mixture thoroughly each time.

Once the egg whites are fluffy and the syrup is ready, pour the hot syrup in a thin stream into the whipping whites while running the mixer at maximum speed.

After adding the syrup, continue to whip for another 2–3 minutes until thick and holding stiff peaks, maintaining a mass temperature around 45–50°C.

Immediately transfer the mixture to a piping bag and pipe the marshmallows.