Marshmallows on an Italian meringue base

Soak gelatin sheets in cold water for about 10 minutes (same for powder).

Beat room-temperature egg whites with cream of tartar or lemon juice and a tablespoon of sugar on medium-low speed.

Meanwhile cook the sugar covered for 5 minutes so the steam cleans the sides of the saucepan.

Uncover and cook the sugar to 265F / 130C.

Carefully drizzle the hot syrup into the foamy whites, increasing the speed as you go.

Squeeze the gelatin, melt it quickly over the flame in the hot syrup pan without boiling, and mix in orange blossom water and vanilla paste.

Pour the gelatin into the meringue and beat on high speed; heat the mixer bowl with a torch for about a minute to dry out the mixture, then run five minutes more. Stop while still warm.

Oil a square cake pan, line with parchment and grease again lightly; pour in the marshmallow mixture.

Lay greased parchment on the surface, tap to even, and refrigerate overnight or until completely hardened.

Variation: spoon or pipe the mixture into shapes, such as ropes tied into knots, on a silicone mat dusted with the confectioners sugar mix.

Dust the top and the cutting board with the starch and sugar mix, unmold, remove the parchment and dust again.

Cut with a lightly oiled large chef knife: four equal portions, each into four rectangles, each into four little rectangles or eight small cubes.

Toss in a bowl with the starch and powdered sugar mixture and shake off the excess through a sieve.