I actually have two marshmallow fluff recipes; a simple one with just three ingredients and one that has a few more ingredients and steps. The first one, with three ingredients, is delicious, soft, and fluffy. The second marshmallow recipe kind of reminds me more of the real thing. It’s a much stickier, gooey, fluffiness. Both taste great!
Marshmallow Frosting #1
(adapted from blessthisfood)
- 2 egg whites
- 1/2 cup granulated sugar
- 1/2tsp vanilla extract
- pinch of salt
In a heatproof bowl placed over simmering water, whisk the egg whites, sugar, and salt until fully dissolved and the mixture is hot to the touch. Then remove from heat and transfer to stand mixer and whip until fluffy!
And now for the stickier goodness. I had some fun making some cool shapes with it since it was so sticky and it held it’s shape very nicely.
Disclaimer: This recipe will have you multi-tasking!
Marshmallow Frosting #2
(adapted from afarmgirlsdabbles)
- 0.9oz water
- 1 egg white
- 1/4cup corn syrup
- 1/4tsp cream of tartar
- 1tsp vanilla extract
- 150g sugar/25g sugar (will be put in at separate times)
In a small saucepan, combine the water, corn syrup, and 150g sugar over medium-high heat until boiling. Stir the mixture until it reaches 240°F on a candy thermometer, then remove from heat.
While the sugar mixture in the saucepan is cooking, whip the egg white and cream of tartar until you see it get foamy. Then add the 25g of sugar and whip until you reach soft peaks. Once you reach soft peaks, stop the mixer until the saucepan ingredients are ready.
With the mixer on low speed, slowly pour the sugar mixture from the saucepan into the whipped egg whites. Then increase the speed to high, add the vanilla extract, and whip for another 7-9 minutes until you get a stiff, glossy marshmallow fluff!
Yum yum yum. I love me some marshmallow fluff. It goes PERFECTLY with my s’mores macarons.