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American · Desserts
Marshmallow Fluff
An airy American whipped egg white and hot syrup cream. Perfect as a filling or topping for waffles, toast, pancakes, and fruit.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the syrup from water, sugar, and honey to 120 °C or for 4 minutes after it comes to a boil.
2
While the syrup is cooking, whip the egg white with citric acid until fluffy peaks form.
3
Without stopping the mixer, pour the hot syrup into the whipped egg whites in a thin, steady stream.
4
Add the vanilla and continue whipping until you get a thick, smooth, glossy cream.
5
Transfer the marshmallow fluff into a clean, pasteurized jar and store in the refrigerator for up to 7 days.
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