1. Whip the egg whites into snow peaks with an electric beater.
2. Dip the gelatin in a bowl of ice cold water for a few minutes, then drain.
3. Increase the speed of the beater to make the whites rise. Cook the sugar and the water until 121 °C the pour on the whites. Add the gelatin and the orange blossom.
4. Pour in a pastry circle (preferably square) on 2 cm and allow the mixture to become solid.
5. Cut up the dough into cubes and roll them in the potato starch.
Once you master their cooking, the guimauves string candy in a real means of expression.
You can add to the base recipe some rose water, zests of orange, etc.
Recipe excerpted from Les desserts de Jean-François Piège pour tous, published by Hachette Cuisine. Photographs: Nicolas Lobbestaël. Styling : Mathilda Motte.
Also discover the glazed griotte cherries of Jean-François Piège and the lemon meringue pie.