Strawberry Marshmallow

Prepare a thick, reduced puree of strawberries and apples, and let it cool down to room temperature.

Whip both purees and sugar in a mixer bowl, add the egg white, and beat until foamy.

Add a pinch of citric acid and whip on high speed until stiff peaks form.

In a saucepan, combine water, agar-agar, sugar, and invert syrup, bring to a boil, and cook to 110 °C.

While continuing to whip the egg white mixture, pour in the hot syrup in a thin stream, then beat for another 1-2 minutes until thick and glossy.

Quickly transfer the mixture into a piping bag and pipe the marshmallows onto parchment paper.

Let the marshmallows set at room temperature for 8–12 hours.