Sugar-free Marshmallows

• 1 - 1 ½ cups of Sally-Ann Creed® Dessicated coconut
• ¼ cup Sally-Ann Creed® Gelatine
• ½ cup Sally-Ann Creed® Bio Sweet
• 1 cup water
• ¼ tsp cream of tartar
• 1 tsp Vanilla
• 4 large egg whites

1. Preheat oven to 180º
2. On a baking tray, spread out your desiccated coconut as evenly as possible
3. Bake for about 5 minutes until golden
4. Prepare a pan or dish (approximately 33cm x 23cm in size) by sprinkling about half the coconut on the bottom of the dish or pan and keep the rest for later to top with.
5. In a small pot on low heat, add your water and gelatine
6. Allow the gelatine to soften for about 5 minutes
7. Whip your egg whites on high power until they form stiff peaks
8. Add in the cream of tartar and the biosweet slowly, while mixing on low speed
9. Once the gelatine has softened and there are no lumps, slowly add to the egg white mixture until its smooth
10. Once fully incorporated, mix on high speed for about 3 minutes until the mixture slightly increases in volume.
11. At the last minute, add in the vanilla
12. Pour the marshmallow mixture into your prepared dish, spread out with a spatula, and add the left over desiccated coconut.
13. Allow the mixture to set for about 1-2 hours, then cut into desired size squares

Enjoy!