Delicious Cherry Marshmallows with Tonka Bean

Blend the pitted cherries until smooth, then heat the puree to approximately 50 °C (122 °F).

Combine the pectin with 20 grams of sugar and gradually stir it into the cherry puree while mixing constantly.

Heat the mixture until it reaches a boil. Note: Without pectin, the marshmallow will be unstable.

Mix the hot cherry puree with the hot apple puree, ensuring the combined mixture is as warm as possible.

In the mixing bowl, add the sugar followed by the combined fruit purees, and lightly mix them together.

Introduce the egg white in two stages: first, beat in half until it lightens in color, then add the remaining half and whip until the mixture is fluffy and thick.

The volume should be substantial enough to hold its shape, indicating it's ready for the syrup.

In a saucepan, combine the water, agar-agar, and sugar. Cook this mixture until it reaches 110 °C (230 °F).

This usually takes around six minutes after boiling, or until it reaches a 'thread' consistency.

Finally, stir in the ground tonka beans.

With the mixer on high speed, slowly pour the hot syrup in a thin stream into the fruit mixture.

Continue beating for another 30 to 60 seconds until the mixture becomes thick and stable.

Pipe the marshmallow mixture onto a prepared surface.

You should yield approximately 33 marshmallows, each about 6 centimeters (2.4 inches) in diameter.

Allow them to stabilize for 18 to 24 hours.

Once stabilized, dust the marshmallows with powdered sugar or dextrose and enjoy!

The delightful combination of vivid cherries, a soft texture, and the subtle aroma of tonka bean—think cinnamon, clove, and nutmeg—all in one sweet treat!