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Cherry and Poppy Seed Marshmallows
Preparation info
- Makes
60
- Difficulty
Easy
Appears in
By Adam Byatt
Published 2010
My mum used to make marshmallows for us to take to school summer fêtes, and there really is no comparison with the shop-bought variety. You can have complete confidence in what’s going into these delicious fluffy sweets, and the best thing is that you can add whatever flavour takes your fancy.
Ingredients
1 x 400 g 25 g 4
Method
Preparation
Make the mallow dust by sifting the icing sugar and cornflour into a bowl.
Brush a 30cm by 20cm by 2cm baking tray with oil.
- Drain the juice from the can of cherries into a bowl, add the gelatine leaves and leave to soak until soft, about 10 minutes.
- Meanwhile, put the egg whites