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Marshmallows
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
Wrap up Bryn Williams' coconut-covered marshmallows for a great hamper-filler
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Ingredients
- 170 g egg whites, (4-5 eggs)
- 470g caster sugar
- 300 g water
- 16g leaf gelatine, soaked in cold water
- 1 lemon, orange or lime, finely grated zest only
- toasted desiccated Coconut, for coating
Method
1. Whisk the egg whites to soft peak in a large, spotlessly clean bowl.2. Put the sugar and water in a pan and bring to the boil. Bubble away until the mixture reaches 126C on a sugar thermometer. Remove from the heat and stir in the gelatine.
3. Pour the hot sugar syrup slowly onto the egg whites, whisking at all time. Continue to whisk at a slow speed until completely cool.
4. When cool, add in whichever citrus zest you have chosen (or you could use a little finely grated dark chocolate). Pour into a tray and leave to set overnight.
5. When set, cut into 2.5 cm squares and roll in toasted desiccated coconut.
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