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1
Butter a 9-by-13-inch cake pan.
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2
Sift the cornstarch with the confectioner's sugar in a bowl.
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3
Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
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4
Soften the gelatin with 1/2 cup of the water in a small bowl.
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5
In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.
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6
When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.
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7
Add the gelatin mixture and stir to dissolve.
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8
Beat the egg whites with mixer until soft peaks form.
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9
Beat in the hot syrup on medium speed in a thin stream.
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10
Increase speed to high and beat whites until cooled, about 10 minutes.
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11
Beat in the orange blossom water.
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12
With a spatula spread the mixture in the prepared pan and let set for 3 hours.
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13
Sift some of the reserved cornstarch mixture over the top.
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14
Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
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15
Cut the marshmallow into big chunks.
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16
Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.
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17
Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.
