Vegan Apple Marshmallows with Aquafaba
Apples contribute a little dietary fiber, while aquafaba creates a light base without eggs. The hot agar syrup sets an airy, springy texture. A roughly 28 g piece contains about 8 g of the original apples; let the marshmallows set fully before serving.
Apple and agar syrup
Core the apples (165 g), bake them at 200 °C until tender, then blend until smooth and measure about 110 g of purée.
Combine the water (100 g) and allulose (200 g) in a saucepan; bring to a boil while stirring until dissolved. Add the apple purée (110 g), mix, and bring the syrup back to a boil. Gradually add agar (12 g) while stirring, then boil gently over low heat for 1–2 minutes.
Aquafaba foam
Reduce the liquid aquafaba (200 g) by about half, to 100 g, and cool it completely. Blend the allulose (30 g) into a fine powder. Whip the cooled aquafaba until foamy, gradually add the powder, and continue whipping to stiff peaks.
Bring the apple syrup back to a boil. Keep whipping and pour it in a thin stream along the side of the bowl. Quickly transfer the mixture to a piping bag and pipe onto parchment before the agar starts to set. Leave at room temperature until fully set; use the time panel as a guide. Once set, store in a covered container in the refrigerator.
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