How to Make Pumpkin Zephyr Marshmallow

• Line 2 baking sheets with parchment paper.
• Prepare a piping bag with a Wilton 1M piping tip. Place the piping bag into a tall glass or pitcher. 
• In a saucepan, add water and agar. Stir well with the whisk.
• Add granulated sugar, glucose syrup, and pumpkin puree.
• Mix with a whisk and cook over medium heat. As soon as it starts boiling, set the timer for 5 minutes.
• Continue cooking the syrup, whisking a few times. Syrup should be thicker after 5 minutes of boiling. Syrup should be at 217-221°F (102- 105 °C) if you want to check with a thermometer. When the syrup is ready, remove it from the heat. 
• Meanwhile, start making meringue. In a mixing bowl of a stand mixer with a whisk attachment, add egg whites.
• Beat on low speed until foamy, then add granulated sugar. Whip on medium speed until soft peaks form. 
• Slowly pour the sugar syrup into the meringue, while the mixer is running on medium-high speed. Do not pour syrup into the whisk; aim it toward the side of the bowl.
• When all the syrup is poured in, increase the speed to high and whip for 2 minutes. 
• Transfer the mixture into the prepared piping bag.
• Pipe 2-inch round rosettes on the prepared baking sheet.
• Let the Pumpkin Zephyr Marshmallow set for 4-5 hours.
• Dust with powdered sugar (optional).