Lemon marshmallows

lemon marshmallows
24 Item



1.Sprinkle gelatine over water; stir to combine.
2.In a medium saucepan, stir boiled water and sugar over heat, without boiling, until sugar dissolves. Bring to the boil; stir in gelatine mixture and liqueur. Boil, uncovered, about 20 minutes. Remove from heat; cool slightly.
3.Pour mixture into the medium bowl of an electric mixer; add extract, essence and juice. Beat on high speed until very thick and white. Tint marshmallow mixture yellow with colouring.
4.Rinse a deep 20cm square cake pan with cold water; do not wipe dry. Pour marshmallow mixture into pan and refrigerate about 3 hours or until set.
5.Using a wet knife, and with the marshmallow still in the pan, cut into 24 squares. Carefully lift marshmallows from pan using a small spatula and toss in coconut.

Marshmallows are best eaten on the day they are made when they are at their softest.


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