“Have extra egg whites from baking? Whip them up into a bright white, sticky marshmallow cream that is perfect for baking and freezes well too! Adapted from Marshmallows: Homemade Gourmet Treats by Eileen Talanian.”
READY IN:
50mins
SERVES:
30
YIELD:
3 3/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the base ingredients into a heavy saucepan and bring to boil over medium heat. Cover and boil for 2 minutes.
  2. Remove cover, insert candy thermometer and boil to 240º F. Do not stir the mixture once the lid has been removed.
  3. Remove the pan from heat and set it aside to cool for 3-4 minutes.
  4. Meanwhile, once the temperature of the base reaches 220ºF, place the whites and salt in the bowl of a stand mixer and whip to soft peaks.
  5. Once the base has cooled for a couple minutes, slowly stream it down the side of the mixer bowl with the beater on medium speed (avoid the beater).
  6. Beat in the vanilla and extra flavour if using.
  7. Turn the speed up to high and whip for 7 minutes.
  8. Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: