If you’re using plums or berries, puree them using a food processor or blender until you get a smooth mixture. You can adjust the amount of sugar for extra sweetness if needed.
Make the Syrup-Puree:
In a small saucepan, combine the applesauce, sugar, and agar-agar. Add the warm water and stir the mixture to dissolve the sugar and agar-agar. Bring the mixture to a boil while stirring continuously. Once it reaches a boil, reduce the heat and let it simmer for about 2-3 minutes to activate the agar-agar and thicken the mixture.
Prepare the Mixer Ingredients:
In a large mixing bowl, combine the whey protein, vanilla sugar, regular sugar, and citric acid. Use a hand mixer or stand mixer to whisk the ingredients together on low speed to avoid splattering, then increase the speed to medium-high and whisk until the mixture begins to form soft peaks. You should aim for a fluffy, meringue-like texture.
Combine the Syrup with the Mixture:
Slowly pour the hot syrup-puree mixture into the whipped whey protein mixture. Do this gradually while continuously mixing on medium speed. The syrup should be poured in a thin stream to ensure the mixture doesn’t deflate. Continue mixing for 5-7 minutes, or until the marshmallow mixture has thickened to a smooth and glossy consistency.
Set the Marshmallow Mixture:
Transfer the marshmallow mixture into a baking dish or a silicone mold. Smooth the top with a spatula to make an even layer. Let it sit at room temperature for at least 6 hours or overnight to set and firm up.
Cut and Serve:
Once the marshmallows have set, remove them from the mold or dish. If desired, you can cut them into bite-sized pieces. Roll them in powdered sugar to prevent them from sticking or dip them in melted chocolate for extra sweetness and flavor.
Optional Garnishing:
For an added burst of flavor and visual appeal, you can drizzle the marshmallows with a little extra fruit syrup or sprinkle them with chopped dried fruits, nuts, or even a pinch of cinnamon.
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