Perfect Wedding

211

Make these delicious mallows as

favours, or pile them high on cake

stands on a sweetie table!

Makes 36 large marshmallows

WHAT YOU NEED

2 large egg whites 120ml

boiling water 30g powdered

gelatine 500g white granulated or

caster sugar 1 tbsp golden syrup

200ml cold water 1½ tsp

rosewater 2 tsp natural pink food

colouring 1 tsp natural blue food

colouring 50g pistachio praline,

finely chopped Cornflour and

icing sugar, for dusting Edible

rose petals and chopped pistachios,

to decorate 23x23cm baking tin

lightly sprayed with cake-release

spray Sugar thermometer

MAKE IT!

1

Whisk the egg whites using an

electric stand mixer to stif peaks

and set aside. Pour the boiling water

into a bowl, evenly sprinkle over the

powdered gelatine and gently whisk

until fully dissolved.

2

Use the sugar, golden syrup and

cold water to make a hardball

sugar syrup (255–265°C), add

the gelatine and combine with the

egg whites until they turn glossy.

DIFFICULTY RATING

CREDIT:

ALL THINGS MARSHMALLOW

BY AMY NELSON AND ROSS O’BRIEN, PUBLISHED BY JACQUI SMALL, £20 HARDBACK.

LONDONMARSHMALLOWS.CO.UK

VŸLWORYHLWPDNHLW

Stylish handmade touches for a day that’s truly unique

Keep mixing on full speed for 10

minutes until the mixture is the

same consistency as lightly whipped

double cream. Add the rosewater

and colourings and whisk for 30

seconds until fully combined.

3

Turn of the mixer and pour half

the mallow mixture into the

greased baking tin. Sprinkle with

the praline, then top with the rest

of the mallow mixture. Make sure it

is evenly spread out and cover with

cling film. Leave to set.

4

Turn out and cut the mallow. To

serve, sprinkle with edible rose

petals and chopped pistachios.

Enjoy straight away or keep in an

airtight container for two weeks.