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Ingredients

For 4 servings

• •40 g 40 g glucose
• •200 g 200 g sugar powder or meal
• •60 g 60 g of water
• •70 g 70 g of egg white
• •10 g 10 g sugar
• •5 5 leaves of gelatin
• •1 1 orange blossom water

Method

1. 1.Soak the gelatine in a bowl of cold water. Pour the water, sugar into a saucepan, add glucose, mix and cook quickly between 121 and 125°C. When the sugar reaches 110°C, mount the whites in snow. Pour the sugar along the tank and leave the drummer at low speed. Add the dried gelatin to the pan and add the orange blossom. Speed up the speed to incorporate gelatin.
2. 2.Mix in equal proportions a mixture of starch & icing sugar and then pat the spilat sheet or a sheet of baking paper with the mixture obtained. Pour the preparation into a socket pocket and make strips. Tack the top of the marshmallows. Allow to dry in the open air between 10 and 20 minutes.
3. 3.Roll marshmallows in the starch/sugar mixture, cut the marshmallows in 2 and make knots to decorate. They are kept between 15 days and 3 weeks in a sealed box.