Marshmallow Fluff
Marshmallow fluff is similar to Swiss meringue and just as versatile. It’s perfect for making teacakes, wagon wheels, and even topping cupcakes. If you make this, it’s worth investing in a little blowtorch for that finishing touch!
Makes approx. 300g
Hands-on Time 20 minutes
Ingredients
3 large egg whites
175g caster sugar
1 tbsp golden syrup
¼ tsp fine salt
½ tsp vanilla extract
Equipment
Saucepan
Heatproof bowl
Spatula
Jam or electric thermometer
Tea towel
Electric or hand whisk
Method
1. Prepare the Bain-maire
Fill the saucepan with enough water so that when the heatproof bowl is placed on top, it doesn’t touch the water.
Bring the water to a simmer over medium heat.
2. Heat the Mixture
In the heatproof bowl, combine the egg whites, sugar, golden syrup, salt, and vanilla extract. Stir gently until combined.
Place the bowl over the simmering water and heat until the mixture reaches 75°C/167°F. This should take about 5 minutes. Stir occasionally.
3. Whisk the Mixture
Once the mixture reaches the correct temperature, remove the bowl from the saucepan and place it on a tea towel.
Whisk on high speed until the mixture becomes thick, glossy, and marshmallow-like (similar to a thick meringue).
Enjoy!
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