**If using an electric hand mixer, beat the egg white and fruit puree mixture first until stiff peaks form, then start on the agar syrup since you need your hands free to whisk the agar agar syrup constantly.
Regarding the use of raw egg whites: Always use eggs that have a whole, un-cracked shell from a trustworthy source. This method is similar to an Italian Buttercream where adding the hot syrup partially tempers the egg white, but if you want to take extra caution especially if pregnant or elderly, you can try using pasteurized egg whites, although from my research, it may take longer to beat the mixture if the egg white is pasteurized.
