Pink marshmallow slice
This slice has a shortcake base and is topped with a light & fluffy marshmallow. The little ones will love it!
- Heat oven to 160 degrees C fan bake and grease a 17 x 27cm slice tin. Place butter and icing sugar in a bowl and beat together until pale and creamy. Beat in egg and vanilla, then the flour.
- Press this shortcake mixture into the base of the prepared slice tin and bake for 15-20 minutes or until golden brown. Remove to cool.
- Place the cold water and food colouring in a saucepan and sprinkle over the gelatin powder. Add sugar then bring to the boil, stirring until sugar dissolves. Boil gently for eight minutes, then remove from the heat to cool a little.
- Place the egg white (not the yolk) in a clean bowl and beat until soft peaks form. Beat in the icing sugar, and then slowly add the warm gelatin mixture. Continue beating until marshmallow is thick and fluffy. Spread marshmallow topping over shortcake base and leave to set. Cut into slices when cold.