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Recipe

Marshmallow Cream

30 mins
Low
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Excellent to prepare cupcakes or accompany with cookies. This marshmallow cream combines all the perfect characteristics to be part of any dessert. Its creamy texture, vanilla flavor and marshmallow smell that no one can resist.
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Ingredients

1 portion
  • 70 grams egg white
  • 380 grams corn syrup, or glucose syrup
  • 1 pinch salt
  • 180 grams powdered sugar
  • drops vanilla essence, (quantity to taste)

Preparation

Beat the egg whites, salt and corn syrup for 10-20 minutes, until the mixture has doubled or even tripled in volume, peaks and notes some resistance because it begins to harden.
Then add the glass sugar and vanilla essence, continue beating, start at low speed so that it is mixed and then you can increase it.
You will get a viscous cream, whitish and bright, very dense.

TIPS

Store the marshmallow cream in an airtight container, it can be stored in the refrigerator for up to two weeks.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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