• 4 tablespoons gelatine
  • 900 grams sugar
  • 2½ cups water
  • 1 egg white
  • pinch cream tartar
  • colour and flavour
  1. Soak gelatine in one cup water, put remainder of water,sugar, cream of tartar into a saucepan. Boil with lid on until sugar dissolves, remove lid add gelatin boil for 20 miutes, cool. Beat egg whites stifly. Pour mixture into heated bowl and add stiff egg white, flavouring etc. Beat until thick. Pour into greased tin to set. Cut and roll in toasted coconut or sifted icing sugar


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