Cherry marshmallow

Mix cherry puree (80 g), water (50 g), agar-agar (10 g), and erythritol (100 g) in a saucepan. Bring to a boil and cook for 4 minutes.

At the 3-minute mark of boiling, start whipping the egg white (35 g) with citric acid (1 g) and xanthan gum (1 g).

Whip for about 30–40 seconds until the mixture is airy and homogeneous.

Pour the hot syrup in a thin stream into the whipped egg white, continuing to whip. Keep whipping for 1–1.5 minutes. The mixture will start to cool, increase in volume, and thicken.

Be careful not to overwhip — otherwise, it will be difficult to pipe the marshmallows.

Transfer the mixture to a piping bag and pipe out the halves of the marshmallows. After 5 minutes, they will stabilize, and you can pair them up.