Ingredients

• 8 sheets sheets leaf gelatine
• 500 g castor sugar
• 100 ml water
• 3 large egg whites
• icing sugar
• cornflour

Method

- First you need to mix the sugar with the water and ensure it’s all moistened to the same level, and we need to bring it to a boil over a medium high heat.
*Warning: Hot sugar causes serious harm, so please be careful so not to hurt yourself or others when cooking it*
- In a jug of cold water, soften your gelatin. This recipe uses Bronze leaf gelatin.
- You need a sugar thermometer to do this properly, and the sugar needs to boil to a soft ball stage which is 235 deg F, or 112deg C
- As your sugar starts to get close to the soft ball stage, in a mixer start whisking the egg whites on a medium slow speed, this will allow for more uniform smaller bubbles to go into the egg whites :)
- Add the softened gelatin to the hot sugar when ready, and remove from the heat, and add into the whisking egg white.
- Whisk until cool, so this can be around 5-10 minutes in the miser, and add colouring if required. Some chefs add beetroot juice and even purees of fruit-the trick is to not add too much, dashes yes! As too much liquid going in may require a higher level of gelatin in the recipe
- I normally spread the mix over a tray and chill before slicing it, and then adding the cubes to a cornflour icing sugar mixture. However you can also pipe the mixture onto your biscuits and make your own biccie sandwich :)

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