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grapeseed or other neutral oil, for greasing 1½ cups coarse thread coconut ½ cup icing sugar 2 tbsp cornflour ½ cup orange juice (2 large oranges) ¼ cup fresh lime juice (2 large limes) 6 tsp powdered gelatine 2 cups caster sugar 1 cup water 2 egg whites, at room temperature pinch of salt
© Annabel Langbein Media
Lightly grease a shallow dish measuring approx 35 x 20cm with neutral oil. Combine thread coconut, icing sugar and cornflour and spread half of the mixture evenly across the base of the prepared dish. Reserve the rest to dust the top of the marshmallow.
Place the orange and lime juice in a small bowl, sprinkle gelatine over the top and set aside. Place caster sugar and water in a saucepan and cook over a low heat, stirring, until the sugar dissolves. Increase the heat to medium and boil until the syrup reaches 125°C on a sugar thermometer – about 15 minutes.
While the syrup is boiling, place the egg whites and salt in a clean, grease-free bowl and whisk with an electric mixer until frothy.
As soon as the sugar syrup reaches 125°C, remove it from the heat, add gelatine mixture and stir until gelatine dissolves (it bubbles up a bit when first added). Gradually add the hot citrus gelatine syrup to the whisked egg whites, whisking continuously on medium speed until the mixture has doubled in size. Keep beating at a lower speed until the bowl feels just warm to the touch – about 8-10 minutes. Pour into prepared dish and spread evenly with a lightly oiled spatula.
Dust the top liberally with the other half of the coconut mixture. Stand at room temperature until firm – about 3 hours. Using a sharp, hot, dry knife, cut the marshmallow into 6 or 7 strips widthwise, and then slice lengthwise into 4. Roll in any loose coconut sugar to coat.
If you’re not using the marshmallows at once, transfer to a storage container, sprinkling with leftover coconut sugar and separating the layers with sheets of waxed paper. They will keep in an airtight container at room temperature for 2-3 weeks. These marshmallows are divine toasted – skewer them with wooden chopsticks and grill over the embers of a fire, or use a blow torch to caramelise them.
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