Tonight I fulfilled a long-held ambition to make marshmallows.
The leftover meringue from the baked rhubarb and apple pie was simply put in a small, ceramic dish which had been greased and dusted with corn flour and icing sugar.
I set the oven to 170 degrees C and baked for 15 minutes. The mixture rose like a cake would and lightly browned on top.
As soon as it was out of the oven, I carefully cut into squares and left to cool a bit.
I popped some baking parchment on a wire rack and dusted it with corn flour and icing sugar and carefully eased the marshmallows out of the oven dish using a palette knife.
Then I generously dusted again with corn flour and icing sugar – turning the squares so they were fully coated.
I stored them in a lock-and-lock Tupperware container, lined with parchment. They taste delicious and would definitely benefit from being dipped in melted chocolate.