Rose and Pistachio Marshmallows


4tblsp gelatine

60 ml cold water

180ml boiling water

1 egg white

a pinch of cream of tartar

400g caster sugar

2 tblsp rose water

1/2 cup Desiccated coconut

1/2 cup crushed pistachios



  1. Add the gelatine to the cold water, and allow it to bloom.
  2. Add the boiling water to the gelatine, and mix well until dissolved.
  3. Pour gelatine mixture into a bowl, and add the egg white, cream of tartar, rose water, and caster sugar.
  4. Mix on high speed for 15 – 20 mins, until the mixture is white, airy, and almost double in size.
  5. Pour the mixture into a greased square tin, and allow to set for a few hours.
  6. Once set, cut the marshmallows into squares, and roll each square into a mixture of desiccated coconut and crushed pistachios.
  7. Serve.