Strawberry marshmallow pops

The calculation in the recipe is for a stand mixer. If you use a hand one, then double all the components.

1. Whip the meringue until the state of the "bird's beak".
2. For the syrup, add agar and puree to the water. Bring the mixture to the first bubbles, add sugar, and stir. Cook to 215F (102C) for about 4-5 minutes, stirring constantly.
3. Pour the hot syrup into the whipped meringue. Whip until dense and stable.
4. Transfer the mass to a piping bag fitted with a nozzle, and pipe the marshmallows.
5. Dry the marshmallow for 10-15 hours. Roll them in pwdered sugar, and store in a hermetically sealed container for up to 5 days.