Ingredients

• 5 gelatine leaves 
• 30ml (2 tbsp) Flavouring (see variations below) 
• 150g Sugar 
• 3 Egg whites 
• 100ml Water 
• 25g Icing sugar
• 1 tbsp Lemon juice

Tools

• Power Whisk

Method

1. Add the egg whites into the bowl. Attach the Power Whisk, set the speed to 5 and whisk for 4 minutes using the pulse function. Remove and reserve.
2. Bloom the gelatine by soaking in a bowl of water. Put the sugar and water into the bowl. Set the temperature to 120ºC and the speed to stir 1. When up to temperature (after around 3 minutes 30 seconds) turn off the heat.
3. Squeeze the water from the gelatine leaves, add to the bowl and whisk on stirring speed 1. Add the egg whites and mix on speed 2. When the temperature has reached 50ºC add the lemon juice and flavouring and turn the speed off.
4. Pour the mixture into a baking tray lined with greaseproof paper and spread out with a palette knife. Leave at least 3 hours in the fridge to set. Once set, cut into 2cm squares and roll the marshmallows in the icing sugar.

Variations:

Strawberry:

• Purée 3 chopped strawberries in the Multi-Mill attachment and add 30ml (2 tbsp) to the mix.

Apple:

• Add 30ml (2 tbsp) of pure apple juice to the mix.

Mandarin:

• Juice 2 mandarins and add to the mix.

Passion Fruit:

• Juice 2 passion fruits and add to the mix.

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