Egg White Mallow Fluff
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
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DIRECTIONS
- Place the base ingredients into a heavy saucepan and bring to boil over medium heat. Cover and boil for 2 minutes.
- Remove cover, insert candy thermometer and boil to 240º F. Do not stir the mixture once the lid has been removed.
- Remove the pan from heat and set it aside to cool for 3-4 minutes.
- 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.
- 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).
- Beat in the vanilla and extra flavour if using.
- Turn the speed up to high and whip for 7 minutes.
- 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.
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