Marshmallow Creme
Introduction
Ingredients
- 3 egg whites
11/2 cups granulated sugar
1/3 cup water
1/4 tsp cream of tartar
- 1 pinch salt
Directions
Beat the egg whites until foamy, then add the salt and the cream of tartar and beat until stiff peaks form.
At the same time mix the sugar and water over a medium heat. SWIRL rather than STIR the mixture until it's all dissolved. My chef flatmate (--MikeCummings) says this is something complicated about making sure you stretch the sugar molecules rather than break them. Then whack on a lid and boil for a minute - water condenses and runs down the side of the pan and makes less sugar stick to the sides.
Now, uncover and keep swirling until (if you have a candy thermometer) it's 238 degrees F, or until when some of it is dropped in a glass of water a ball forms which you can squidge in your fingers - the "soft ball" stage. If its yellowish and brittle in the water it's been cooked to long and you are going to have to start again. Oh dear.
Then pour the hot sugar mix into the egg whites in a thin stream beating the egg whites on high (they're in a beater by this time --BrettShand) the whole time. Keep beating for FIVE MINUTES or until the mixture is cool.
Variations
Source: --AmyShand