So, rather than feeling frustrated, making it by myself is not hard, and it’s a good time to share this recipe with you. It’s basic method is the same as making Italian meringue, but the different is in the ingredients, this one contain large amount of corn syrup. The marhmallow fluff can be use as a topping, frosting, and if you like me, dip your finger into tit and enjoy this lovely sweet cloud on its own is not bad at all, ^^.
Pour water, sugar and corn syrup into a medium saucepan, and bring to boil over high heat. Meanwhile, whip the egg white until firm peak form. When the syrup reach 115 °C, slowly pour the hot syrup into the egg bowl, whip all the time with high speed.
Add the vanilla extract and salt, whip until cool completely.
Can be kept in airtight container in the refrigerator for up to 2 weeks.
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