Egg White Mallow Fluff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Base:¼ cup water⅓ cup corn syrup⅓ cup honey¾ cup sugar---Egg whites:2 large egg whites ¼ tsp salt ---Flavour:1 tbsp vanilla
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.
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.
Serving Size: Makes 3 3/4 cups, 30 (2-tbsp) servings
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.
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.
Serving Size: Makes 3 3/4 cups, 30 (2-tbsp) servings
Nutritional Info Amount Per Serving
- Calories: 40.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 27.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.0 g
- Protein: 0.3 g
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