100mls cold water
7.5mls china grass powder
250g white sugar
1 tablespoon honey
3 egg whites
To coat: you can use a mixture of cornflour and icing sugar (1:1), or toasted coconut
1. Combine the water, china grass powder, sugar, and honey in a medium sized saucepan. Bring to a boil, then turn down to moderate heat, and cook for about 7 minutes, or until soft-ball stage is reached. Remove from heat. Let it cool for a few minutes.
2. Beat the egg whites until stiff. Pour the syrup into the egg whites gradually, while beating on low-moderate speed. You may not get the last bits of syrup out of the pan, it's totally okay :)
3. After you have added the syrup, keep beating on moderate speed until the mixture is thick, slightly glossy and holds its shape. I use a handbeater, and I know it's ready when I lift the handbeater up and the trail formed between the beater and the bowl doesn't break; it simply holds its shape.
4. Spoon into a parchment-lined baking tray that's about 5 cm deep.
5. Leave aside covered with a net overnight, or for about 10 hours.
6. Cut into squares, and dust in cornflour/sugar or toasted coconut.
* The marshmallows are best eaten within 2 days.
* This recipe makes a relatively soft marshmallow. I'm still experimenting with the agar agar (falooda powder) quantity to produce a solid bouncy marshmallow; I'll update as I get new results :)
INFO / TIPS
Parchment is sold as Glad Bake in SA. It's also available from Woolies as Baking Paper.
The recipe was adapted fromhttp://bemiam.com/2013/11/01/homemade-marshmallow-using-agar-agar/