In a small saucepan 125 ml of cold water to soak for 30 min. agar-agar /to swell/.

Bred fruit jelly: for this boil 75 ml of water, add to it 40 g fruit jelly, lightly stir, let us put aside that all the grains have dissolved.

Meanwhile, put on medium heat the soaked agar-agar once it boils, add 350 gr of sugar, mix up how to boil syrup, boil 6 min. /caution! syrup foams/ note: on the package from the agar-agar has been said - boil for 8 min, and in the recipe on which I have relied is stated to boil with sugar 6 min., in a cookbook was written differently: "... as soon as the agar-agar boils, put sugar and cook until then, until a drop of syrup is placed on the plate, will not be spread; then in agar-agar put Apple sauce and again bring to a boil." In General, I think we must boil the syrup until then, until the sugar dissolves and the mixture becomes to thicken. While the syrup cooks, whisk 2 protein with a mixer in a lush lather. Cover the baking tray with baking paper.

Turn the mixer on high speed, pour it into cheese into the beaten egg whites, whisk constantly. Once he poured all the syrup, add citric acid and fruit jelly, and beat for 6 min.

Weight should be thick /so as not to fall off the spoon/.

The resulting mass is put in a pastry bag and squeeze onto the prepared baking sheet. Work quickly until the marshmallows in the bowl started to congeal. I, for lack of a pastry bag, initially used a conventional plastic bag, but as the ground cools quickly, in the end had to work with a spoon. Zephyr let dry 24 hours, then sprinkle with powdered sugar, let stand for another 10 minutes and you can drink tea.