Blackcurrant marshmallow

Prepare a pastry bag with a nozzle and select a surface on which you will pipe the marshmallows. This can be parchment paper or a silicone mat.

In a saucepan with a thick bottom, mix berry puree (80 g), water (15 g), and agar-agar (8 g), stirring thoroughly and adding erythritol (100 g).

The berry puree can be replaced with baked apple or cherry puree.

Whip the egg white (1 piece) with citric acid (0.5 g) until fluffy.

Place the saucepan with the puree on the stove over medium heat.

Constantly stirring, bring the mixture to the point where the syrup starts to flow in a slow thread (temperature 110°C). This is an important step that will give the marshmallows the desired texture.

Once the desired temperature is reached, slowly pour the hot syrup into the whipped egg whites while continuing to beat at low speed.

A planetary mixer is best for marshmallows. In this case, do not stop whipping the egg whites while working with the puree.

Gradually increase the speed to maximum. Whip the mixture until a clear trace from the whisk appears.

Immediately transfer the resulting mixture to the pastry bag and pipe the marshmallows onto the prepared surface.

Remember that the mixture cools quickly and may set, so act fast!

After that, let the marshmallows sit for about an hour, after which they will be ready to eat.

Store the marshmallows in a container with a tightly closed lid.