Zefir - Easy and Delicious Russian Marshmallows (Vegan)

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1. 1Step 1: Place 250g blackberries into a medium-sized saucepan, along with 100g sugar and 1 tbsp lemon juice.
2. 2Step 2: Bring to a gentle boil, mash the berries, then reduce the heat to low, and simmer for 10-15 minutes, until the fruit is soft.
3. 3Step 3: Strain through a sieve, pushing as much of the purée through as possible. You'll need about 125g (half a cup).
4. 4Step 4: Set aside to cool, rinse out the saucepan.
5. 5Step 5: Once cooled, add the purée and 2 tbsp aquafaba to the bowl of a stand mixer fitted with the balloon whisk attachment.
6. 6Step 6: Whisk on the highest setting for 10 minutes or so, until the mixture is stiff enough to form peaks (essentially, you're making a meringue).
7. 7Step 7: Line a cookie sheet with baking parchment.
8. 8Step 8: While the purée and AF are whisking, in your saucepan, mix together 75ml water with 2 tsp agar-agar and 200g sugar.
9. 9Step 9: Bring to the boil over a medium heat, then turn down to low, and - whisking all the time - cook on a gentle rolling boil for 5-6 minutes, until the syrup has thickened. Turn off the heat.
10. 10Step 10: Turn the mixer down to its lowest speed, give the syrup one last stir, and carefully pour it in a thin stream into the meringue. Try not to get it on the whisk or sides of the bowl because it will set almost immediately, and won't mix in.
11. 11Step 11: Whisk for a few seconds, then use a spatula to scrape down the sides of the bowl.
12. 12Step 12: Set the mixer going again on its highest speed, and whisk the marshmallow for another 3-5 minutes, until once again, it forms stiff peaks.
13. 13Step 13: As soon as the marshmallow is ready, transfer it to a piping bag fitted with a large rose or open star tip, twist the end to get rid of any air, and pipe 24 roughly equal-sized marshmallows.
14. 14Step 14: Set aside, uncovered, at room temperature for 8-12 hours (or overnight) to properly set and dry out, then take two marshmallows, and press their bases together to form one large one.
15. 15Step 15: Dredge with icing sugar, and shake off any excess.
16. 16Step 16: At this point, the marshmallows (zefir) can be eaten or stored in a lidded container at room temperature. However, if you prefer a more chewy texture, they can be left out, uncovered, for a further 24-48 hours (depending on how you like them).
17. 17Step 17: Place 150g prepared apples into a medium-sized saucepan, along with 100g sugar and 1 tbsp lemon juice.
18. 18Step 18: Bring to a gentle boil, mash the apple, then reduce the heat to low, and simmer for 10 minutes or so, until the fruit is soft.
19. 19Step 19: Blend to a smooth purée, and set aside to cool.
20. 20Step 20: Once cooled, add the purée and 2 tbsp aquafaba to the bowl of a stand mixer fitted with the balloon whisk attachment.
21. 21Step 21: Whisk on the highest setting for around 10 minutes, until the mixture is stiff enough to form peaks.
22. 22Step 22: Line a cookie sheet with baking parchment.
23. 23Step 23: As before
24. 24Step 24: As before
25. 25Step 25: As before