Ingredients

• 250 g caster sugar
• 2 pcs large egg whites
• 50 g icing sugar
• 50 g corn starch
• 18 g gelatine sheets
• Acacia's honey
• lemon
• rice oil (or other neutral flavored oil)

For the marshmallow recipe, soften the jelly in a bowl of cold water for 10 minutes. Bring the granulated sugar to the boil with 1 tablespoon of honey, 70 g of water and a few drops of lemon juice; cook over medium heat for 8-10 minutes, until the sugar has become a clear syrup and has not reached 120-125 ° C: use a kitchen thermometer or follow the times indicated making sure that the syrup remains clear. Start whipping the egg whites with the electric whisk, making a meringue. Remove the syrup from the heat, melt the squeezed gelatin and pour it into the meringue, without ceasing to whip; blend for 4-5 minutes, until it starts to cool. Grease the inside of a square bottomless mold (22 cm), place it on a tray lined with baking paper and pour the meringue, level it with the spatula and leave it to harden for 3-4 hours at room temperature. Mix the icing sugar and cornstarch; sprinkle the marshmallow with this mix, remove it from the mold and cut it into 3 cm cubes with
a sharp knife slightly greased. Spend the cubes in the sugar and starch mix. Closed in glass jars
or in plastic bags, they remain soft and fragrant for a week.

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