This excellent sweetmeat, which we always associate with America, is extremely popular in France also, and for many years the pâtes de guimauve have not only been considered a delicate sweet but have been used medicinally for coughs and hoarseness, owing to the soothing and emolient qualities of the marshmallow root from which they are made. The more modern and most usual method employed both in America and in this country by the confectionery trade is to use gum arabic instead of marshmallow—although the name “Marshmallow” remains.
Dissolve ½ a lb. of gum arabic in a pint of water, and strain. Add ½ a lb. of fine white sugar, and stir over a slow fire until the sugar is dissolved. Beat the whites of 4 eggs to a stiff froth and carefully stir into the mixture, which should become thin and should not adhere to the finger when touched. The mixture is then ready to drop in tablets of about 1 inch in diameter, and slightly convex, on sheets of paper dusted over with fine starch powder. They should stand for about 2 hours, being then removed from the papers and dried for a few minutes in the oven. They should be placed in tins and sprinkled with icing sugar.