BATONS DE GUIMAUVE





2 egg whites, 15 g (0,033 lbs) marshmallow root (herbalism), 500 g (1,1 lbs) gum arabic 

water orange-tree.(pharmacy), 500 g (1,1 lbs), caster sugar, 1 1/4 liters (44,09 lbs) of water, starch, pastry coloring, flower


Crush and wash the marshmallow root, boil it in a 1/4 liter (8,81 oz) of water, leave to infuse and pass through a sieve or through cheesecloth.

Add to the still hot infusion 500 g (1,1 lbs) of crushed gum .

Place the pan over low heat, stir with a wooden spoon until dissolved, melt the sugar and thicken until the consistency of syrup, stirring nonstop. 

Add the beaten egg whites and orange blossom. Thicken over low heat beating everything, pour a few drops of dye.

Sprinkle a marble very generously with starch.

Pour the dough, let it cool and cut it into strips or squares.

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