Recipe - Rose Scented Geranium And Almond Cake

1 One half cup Granulated sugar
1 cup Light corn syrup
1 cup Water
8 Egg whites
(or 1 cup plus 2 tbspns
pasteurized egg
Whites)
3 pack Unflavored gelatin ; (1 oz
ea)
1 tablespoon Rose water
1/8 teaspoon Red food coloring; optional
3 cup Powdered sugar

Melt granulated sugar and corn syrup in 1 cup water over medium heat in
saucepan until temperature on candy thermometer reaches 260 degrees or hard
ball stage, 10 to 15 minutes. While cooking syrup, whip egg whites until
they form stiff peaks. Add gelatin to syrup and mix vigorously until lumps
have disappeared about 2 minutes. Slowly add thickened syrup to whipped egg
whites while mixing at medium speed. When incorporated, add rose water and
food coloring and continue to mix until mixture feels lukewarm to touch,
about 5 minutes. Line 8inchsquare cake pan with wax paper and generously
coat with 1 cup powdered sugar. Pour in marshmallow mixture and smooth
surface with spatula. Cool at room temperature, then cover surface with
additional 1 cup powdered sugar, then with wax paper. Freeze at least 1
hour or overnight. You can freeze marshmallows up to 5 days in advance. Cut
marshmallow into bitesize squares on cutting board powdered with remaining
1 cup powdered sugar. Store in plastic bag in refrigerator up to 1 week.
Yields 28 to 30 marshmallows.

Each of 30 marshmallows: 121 calories; 27 mg sodium; 0 cholesterol; 0 fat;
30 grams carbohydrates; 1 gram protein; 0 fiber

Recipe Source: Los Angeles Times 12161998

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.