This recipe is adapted from Katrina Kanetani's Champagne-flavoured marshmallows in the Pier cookbook.
Note Snow sugar, a mixture of icing sugar and vegetable fats, be used to dust moist sweets, as it dissolves less quickly than ordinary icing sugar. It's available from David Jones food halls and The Essential Ingredient. If unavailable, substitute a mixture of equal parts icing sugar and cornflour sifted together.
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