Prep time 10 mins Cooking time 30 mins Makes about 20 Icing sugar, for dusting 1 cup cold water 4½ tsp powdered gelatin 2 cups granulated sugar ½ cup liquid glucose ¼ tsp salt 2 large egg whites ¼ tsp pink food colouring Desiccated coconut, optional Lightly grease the bottom and sides of a 22x16cm rectangular baking tin or roasting tray and dust with icing sugar. Add half a cup of cold water to a large bowl and sprinkle the gelatin granules over the top. Add the granulated sugar, liquid glucose, salt and another half cup of cold water to a large, heavy-based saucepan and melt over low heat, stirring until the sugar has dissolved. Increase the heat slightly and bring the mixture to the boil, without stirring, until it reaches soft-ball stage, or reads 116°C on a sugar thermometer (about 12 minutes). Remove from the heat and pour the mixture over the softened gelatin, stirring until the gelatin has dissolved. Using an electric mixer, beat the mixture on high speed until thick and nearly tripled in volume, about 10 minutes. Whisk the egg whites in a separate bowl until they form stiff peaks. Add to the sugar and gelatin mixture along with a splash of pink food colouring and beat until just combined. Pour the mixture into the prepared baking tin and sift a little icing sugar evenly over the top to coat it. Place the tin in the fridge and leave to set until firm. Run a palette knife around the edges of the pan, cut the marshmallow into rectangles and roll each one in some icing sugar or in desiccated coconut.