Wrap up Bryn Williams' coconut-covered marshmallows for a great hamper-filler
By Bryn Williams
  • Rating:
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 170 g egg whites, (4-5 eggs)
  • 470 g caster sugar
  • 300 g water
  • 16 g leaf gelatine, soaked in cold water
  • 1 lemon, orange or lime, finely grated zest only
  • toasted desiccated coconut, for coating


1. Whisk the egg whites to soft peak in a large, spotlessly clean bowl.

2. Put the sugar and water in a pan and bring to the boil. Bubble away until the mixture reaches 126C on a sugar thermometer. Remove from the heat and stir in the gelatine.

3. Pour the hot sugar syrup slowly onto the egg whites, whisking at all time. Continue to whisk at a slow speed until completely cool.

4. When cool, add in whichever citrus zest you have chosen (or you could use a little finely grated dark chocolate). Pour into a tray and leave to set overnight.

5. When set, cut into 2.5 cm squares and roll in toasted desiccated coconut.

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