Coconut Marshmallow

INGREDIENTS

• 500G SUGAR
• 2 PACKAGES (14G) GELATIN POWDER, UNFLAVOURED 
• 1 PACKAGE SHREDDED COCONUT 
• CORN OIL, FOR GREASING
• 10 EGG WHITES OR 1½ CUP PASTEURIZED EGG WHITE

PREPARATION

Beat egg whites with sugar in a stand mixer (or a hand mixer), on high speed, until it forms stiff, glossy peaks.  Meanwhile, dissolve gelatin powder on 6 tablespoons of lukewarm water and melt in water bath. Reduce the speed of the stand mixer and pour over the melted gelatin. Beat in medium speed again for another 1 minute. Cover the bottom of a baking dish with plastic wrap and a drizzle of corn oil, avoiding it to stick. Spread the mixture over the baking dish and keep it in the fridge for at least 2 hours, to set. Remove from the fridge, cut into little cubes and unmold. Pass them quicky through water and coat with shredded coconut all over.

IN DETAIL
Coconut marshmallow (maria mole) was born in Brazil. Our national version.