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This fantastic Pernod-flavoured marshmallow recipe from William Drabble will help you to master these notoriously tricky sweet treats at home. The ideal edible gift for Christmas or birthdays, make sure you are armed with the appropriate equipment before tackling them.
Place the water, glucose and sugar in a pan. Heat over a medium flame until all the sugar has dissolved, and the mixture reaches 130°C
In an electric mixer with a whisk attachment, beat the egg whites to achieve soft peaks. Very slowly add the sugar syrup to the egg whites in a thin stream, beating constantly. Continue to beat on a medium speed until the meringue has cooled to room temperature and is thick and glossy
Combine the gelatine with the Pernod and whisk to dissolve, placing over a flame to warm slightly if necessary
