Use an electric beater to beat the egg
whites until stiff. Slowly add the syrup to the egg whites, beating continuously.
Add the rose water and colouring and beat until the mixture is thick and retains
its shape. Combine the icing sugar and
cornflour and sprinkle into a 20 x 30 x 3cm dish. Pour the marshmallow mixture into
the dish, smooth the top and leave to stand
for 2 hours. Set the remaining icing sugar
mixture aside. Sprinkle the remaining icing sugar mixture onto a work surface and turn out the set marshmallow mixture. Cut out shapes or blocks and roll them in the icing sugar mixture. Allow to dry for an hour before serving. The marshmallows will last for up to a week in an airtight container.
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