Place the sugar and water in a saucepan, boil until a syrup about to ball (using a teaspoon, remove, a dash of syrup rank and place in half a cup of cold water, taking it with your fingers, was a soft ball). Apart, place the others 125 GR. water and the unflavored gelatin in a bowl and beat with electric mixer, continue until the mixture becomes white, Add the pinch of salt, the essence and colouring chosen or simply, leave it white. Add the syrup to point, stirring constantly, in the form of thread, slowly. Batter will begin to wear white and sparkling and will greatly raise its volume. When finished is to tip all the syrup, beat a little more and remove from the Bowl. Applications are really varied, eat them alone in pieces.
For the little angels of Marshmallow, We will use a bell cast in 6 cm. high (It may be plastic, glass or aluminum). Sprinkle the inside of the mold with abundant corn starch, and place of Marshmallow paste in a sleeve with a large nozzle. Fill all the moulds of bells, without leaving gaps or air bubbles. Let dry 3 hours, to make it coagulate and then pulling the edges, is sticky but will not break. Another way is to moisten the mold. Sprinkle with grated coconut and paste them on round sweet cookies with Royal icing. Decorate to your taste, with icing colors.
The head of the Angel we use marzipan modeling. Decorate with Royal icing colors of face (hair, ojitos, mouth). Place a toothpick in the base of the head and by clicking onto the Marshmallow, (the body of the Angel), make the arms and stick with icing, decorate to your taste.
Recipes easy to https://recetasdecocinafaciles.NET /