One of my favourite applications for the humble egg white is marshmallow fluff. Since finding the recipe in Marshmallows: Homemade Gourmet Treats by Eileen Talanian, my variation has been my go-to answer when I have at least two whites left over from bread, cookie or cake baking. Not only is it a gooey, sticky and more flavourful version of the storebought Fluff perfect for your next hot cocoa or crispy cereal treats, but it makes a killer ice cream swirl, frosting and general baking ingredient. It's even perfectly freezer-friendly... and if I may add, tastes delicious scooped out of the frozen tub in the middle of the night!
Shared with Gluten Free Fridays
P.S. --> Don't forget to enter for a chance to win a copy of Homemade Condiments: Artisan Recipes Using Fresh, Natural Ingredients! Find all the details on this post - good luck!
Egg White Mallow Fluff
Makes about 3 3/4 cups, 30 (2-tbsp) servings
¼ cup water
⅓ cup clear corn syrup
⅓ cup honey
¾ cup sugar
2 large egg whites
¼ tsp salt
1 tbsp vanilla
up to 1 tsp extra flavouring (optional - I like one of these for everyday, or champagne flavouring for fancy desserts)
- 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.
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