¼ cup cold water.
2½ tablespoons gelatine.
3/4 cup boiling water.
2 cups sugar.
1 egg white.
½ teaspoon vanilla essence.
icing sugar and maizena mixture (2 parts icing sugar to 1 part maizena).
Pour the cold water into a bowl.
Sprinkle the gelatine over the cold water and leave to soak.
Add the boiling water and stir until dissolved.
On the stove place a saucepan over a pot with simmering water in.
Put the egg white and ¼ cup of the sugar in the saucepan.
Heat through stirring constantly until the mixture is like a very thick custard.
Add the soaked gelatine mixture.
Remove from heat and cool to room temperature.
Place the mixture into a bowl.
Add the remaining sugar and salt.
Beat with an electric beater for 15-20 minutes until very stiff. (to hold its shape).
Mix in the vanilla essence.
Divide the mixture in half.
If desired, colour one half pink.
Sift a layer of the icing sugar and maizena mixture into the base of a greased pan.
Pour in the marshmallow mixture.
Dust with the remaining icing sugar and maizena mixture.
Leave to set.
Dip a knife into hot water.
Dry the knife and cut the marshmallow mixture into strips of 20mm wide each.
Remove each strip and cut into 20mm squares.
Dust each square with the icing sugar and maizena mixture.
Store in an airtight container.
Variation: Use toasted coconut instead of the icing sugar and maizena mixture.
Store in the fridge if it is very humid.