Egg White Mallow Fluff
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Egg White Mallow Fluff calories by ingredient
Introduction
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 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 TalanianNumber of Servings: 30
Ingredients
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Base:
¼ cup water
⅓ cup corn syrup
⅓ cup honey
¾ cup sugar
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Egg whites:
2 large egg whites
¼ tsp salt
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Flavour:
1 tbsp vanilla
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.
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