1 tbsp liquid glucose
200ml/7fl oz water
2 large free-range egg whites
9 sheets gelatine (about 16g/½oz), soaked in 140ml/5fl oz water
1 tsp vanilla extract
icing sugar, for dusting and coating
Place the sugar, glucose and water in a heavy-based pan. Bring to the boil and continue cooking over a high heat until it reaches 127°C/260°F on a sugar thermometer - take care as the mixture is very hot.
Meanwhile, beat the egg whites with an electric whisk until stiff peaks form when the whisk is removed.
When the syrup is up to temperature, remove from the heat and carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself.
Continue to beat the egg whites while slowly pouring in the hot syrup. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
Lightly oil a 30cm/12in x 20cm/8in shallow baking tray. Dust the tray with sieved icing sugar, and then spoon in the marshmallow mixture, smoothing it with a wet palette knife. Dust with a little more icing sugar and leave for at least an hour to set.
Cut out heart shapes with a cookie cutter, dusting the edges with the icing sugar to stop them sticking to each other. These will store in an air tight container for a few days.
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