Lunch: Passionfruit Snowballs

These candies look like a coconut truffle on the outside, but reveal a bright, fruity marshmallow interior that melts away beautifully.

Ingredients

10 passionfruits
2 1/4 c. castor (superfine) sugar
1 tbsp. glucose syrup
1 1/2 tbsp. powdered gelatine
2 large egg whites

Instructions

Lightly spray four 12-hole round-based gem irons, 1 fluid ounce silicon baking molds or 1 fluid ounce mini muffin pans with oil. Scoop the passionfruit pulp into a sieve set over a shallow microwave-safe bowl to catch the juice. Discard the seeds. You will need fluid ounces of juice for this recipe. If you do not have quite enough juice, make up the difference with water.
Combine 2 cups of the sugar, the glucose and 3/4 cup water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 250 degrees F on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
Meanwhile, slowly sprinkle the gelatine over the passionfruit juice and set aside for 5 minutes. Heat in the microwave for 30 –45 seconds on High (100 percent), or until the gelatine has dissolved.
When the sugar syrup reaches 234 degrees F, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
When the sugar syrup reaches 250 degrees F, turn off the heat. When the bubbles subside, carefully add the gelatine mixture – take care, as the syrup may bubble up.
Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 8 –10 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
Spoon or pipe the marshmallow mixture into the oiled molds, ensuring the surface of each is flat. Stand for 2 –3 hours, until firm but sticky.
Slide 2 marshmallows out of their moulds and sandwich together. They should be sticky enough to join together securely. Repeat with the remaining marshmallows, then roll in the coconut to cover completely.