Everyone loves these sweet little pillows. They are particularly successful with coffee along with sweet treats. Be careful however - this version of the recipe from William Drabble calls for Pernod so remember to leave out if you're making these petits fours for children
Method
1.
Put the water, glucose and sugar into a pan. Heat over a medium flame until all the sugar has dissolved, and the mixture reaches 130°C
2.
In a clean bowl, whist the egg white until it achieves soft peaks. Very slowly add the sugar syrup to the egg whites, beating constantly with an electric mixer; continue to beat until the meringue has cooled to room temperature
3.
Soften the gelatine in cold water. Put the Pernod into a clean bowl, and add the softened gelatine, stirring a little to make sure it dissolves. Fold the Pernod mixture into the meringue, being careful to use cutting motions and not knock the air out of the meringue
4.
Whisk the mixture together one last time, being sure that all the ingredients are incorporated
5.
Lightly oil a 30 x 20cm baking tray. Dust with icing sugar, and tip the meringue mix in. Make sure the mix is spread evenly across the tray. Use a wet knife to spread the mix if necessary
6.
Leave for an hour to set. Once it has set, dust a surface with cornflour and icing sugar, and very carefully tip the marshmallow out of the mold, using the palette knife to loosen the edges if need be
7.
Cut the marshmallow into squares and roll each square in the sugar and cornflour. Serve in a bowl
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