Marshmallow Fluff

Ingredients

• 3 large Egg Whites (separated from yolks, room temperature)
• 1 pinch Salt (helps stabilize the meringue)
• 0.5 cup Water (for the sugar syrup)
• 1 cup Granulated Sugar (white granulated sugar)
• 0.5 cup Light Corn Syrup (helps prevent crystallization)
• 1 teaspoon Vanilla Extract (pure vanilla extract)

Instructions

1. Separate Egg Whites

   Carefully separate the whites from the yolks of three large eggs, ensuring no yolk contaminates the whites.

   Time: PT2M

2. Whip Egg Whites to Soft Peaks

   Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, add a pinch of salt, and whip on medium speed until soft peaks form.

   Time: PT5M

3. Prepare Sugar Syrup

   In a saucepan, combine ½ cup water, 1 cup granulated sugar, and ½ cup light corn syrup. Stir over medium heat until the sugar dissolves.

   Time: PT5M

4. Heat Syrup to Soft‑Ball Stage

   Continue heating the syrup until it reaches 240°F (115°C) on a candy thermometer.

   Time: PT5M

   Temperature: 240°F

5. Incorporate Hot Syrup into Egg Whites

   Reduce the mixer speed to low and, while the mixer is running, slowly stream the hot syrup into the whipped egg whites.

   Time: PT2M

6. Add Vanilla and Whip to Cool

   Add 1 teaspoon vanilla extract, increase the mixer speed to high, and whip for 5–10 minutes until the bottom of the bowl feels slightly cool to the touch and the mixture is glossy and thick.

   Time: PT8M

7. Store or Pipe the Fluff

   Transfer the marshmallow fluff to a clean jar or pipe it directly into a piping bag for immediate plating. Seal and refrigerate.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g