Airy marshmallow - marshmallow cream
Votes: 12
Time: 30 min.
Complexity: easily
Quantity: 5 tbsp.
Complexity: easily
Quantity: 5 tbsp.
Creamy marshmallow, marshmallow cream, marshmallow cream This American delicacy began to be sold as a ready-to-eat product at the beginning of the 20th century. It can be eaten with ice cream or used in cakes. cakes and cupcakes. In the northeastern United States, the fluffernutter sandwich is popular: marshmallow cream and peanut butter Spread on 2 slices of white bread, which are then joined together.
The process of making this treat is very similar to making marshmallows, only without the gelatin. The end result is something sweet and airy, far superior in taste and texture to the ready-made cream from a jar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons of water
- 1.25 cups light corn syrup
- 3/4 cup and an additional 1 tbsp of sugar
- 4 large egg whites
- A pinch of salt
- A pinch of cream of tartar
- 2 tbsp vanilla extract
We recommend
Recipes with similar ingredients: corn syrup, sugar, eggs, vanilla extract, marshmallow cream
Cooking the dish according to the recipe:
- In a small saucepan fitted with a caramel thermometer, heat the water, corn syrup, and 3/4 cup sugar to 120°C.
- Meanwhile, in a completely clean and dry electric mixer bowl, beat the egg whites, salt, and cream of tartar until foamy (about 2 minutes). With the mixer running, add the remaining 1 tablespoon of sugar. Continue beating until stiff peaks form (about 2 minutes). While slowly mixing, carefully pour in the hot syrup in a thin stream. Turn the mixer to high speed and beat until thick and fluffy, just until the mixture is lukewarm (about 7 minutes). Reduce the speed to low and beat in the vanilla.
Author of the recipe - Wayne Harley Brachman - pastry chef
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