ingredients
oil, for greasing
3 tbsp Confectioner’s sugar
3 tbsp cornstarch
1/4 cup cold water
3 tbsp rose water
1 tbsp powdered gelatine
pink food colouring
2 cups granulated sugar
2 level tbsp liquid glucose
1 cup boiling water
2 egg whites
1 1/4 pound
method
1. Lightly oil a 11 x 7 inch Swiss roll tin. Sift together the Confectioner’s sugar and cornstarch and use some to coat the inside of the tin.
2. Mix the cold water, rose water, gelatine and a drop of food colouring in a bowl. Place over a pan of hot water. Stir until the gelatine has dissolved.
3. Place the sugar, liquid glucose and boiling water in a heavy-based saucepan. Stir to dissolve the sugar.
4. Bring the syrup to the boil and boil steadily without stirring until the temperature reaches 127°C/260°F on a sugar thermometer. Remove from the heat and stir in the gelatine mixture.
5. While the syrup is boiling, whisk the egg whites stiffly in a large bowl using an electric hand whisk. Pour a steady stream of syrup on to the egg whites while whisking continuously for about 3 minutes, until the mixture is thick and foamy. At this stage add more food colouring, if the mixture looks too pale.
6. Pour the mixture into the prepared tin and allow to set for about 4 hours or overnight. Sift some of the remaining Confectioner’s sugar mixture over the surface of the marshmallow and the rest over a board or baking sheet. Ease the mixture away from the tin using an oiled palette knife and invert on to the board. Cut into 1 inch. squares, coating the cut sides with the Confectioner’s sugar mixture. Pack the marshmallows into glass containers or tins and seal well.
