Leftover marshmallows

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.

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