Marshmallows
- 2 Dessertspoons Gelatine
- 1 Cup Cold Water
- 1 Cup Sugar
- 1 Egg White
- 1 Cup Icing Sugar
Soften gelatine in cold water, add sugar and boil 8 minutes. Cool. Beat white of egg stiff, fold in icing sugar, then slowly pour in cooled gelatine. Beat until white and thick (about 3 mins.)
(optional) Put a few drops of Cochineal into mixture to give the pink colour.
Put misture into greased dish or patty tins and leave an hour or two to settle.
Sprinkle with coconut.
-- Rachel Duganzich, Melbourne