1/2 c. cornstarch
2 c. sugar
2 TBL agave syrup
1 1/2 c. water
4 TBL unflavored powdered gelatin
1 tsp almond extract
2 egg whites
5 small tight organic red rose buds (only use red or they look bruised), cleaned and finely julienned
2 TBL organic chocolate nibs
Mix powdered sugar and cornstarch together. Lightly oil a cookie sheet. Dust with the cornstarch and powdered sugar mixture.
In small bowl, sprinkle gelatin over 3/4 c. water. Leave to soften.
Beat egg whites until stiff.
In small saucepan, put sugar, agave syrup and 3/4 c. water. Heat, stirring until sugar dissolves. Bring to low boil. Let boil without stirring until temperature reaches 260 degrees(hard-ball stage).
While the syrup cooks, set bowl with gelatin over simmering water. Whisk until dissolved. Add almond flavoring.
Whisk into syrup, then whisk into beaten egg whites. Continue to whisk as mixture cools, until thick enough to hold its shape.
Fold in rose petals and chocolate nibs. Spread in dusted pan and let set for several hours.
Run a knife around the edges to loosen. Dust clean counter heavily with the cornstarch and powdered sugar. Turn marshmallow out of pan. Dust top and let set an hour.
Cut into squares or shapes and serve.
