Marshmallow Cream

What do Moon Pies, Fluffer-Nutters, and Ho-Hos all have in common?  Marshmallow cream!  Sure you can buy it at the store… but why do that when you can spend time and effort making it yourself?  Seriously though, this recipe is much better than the store-bought version.  It’s a bit technical, but gives you the opportunity to hone a couple different baking techniques.

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Marshmallow Cream

Course Dessert

Cuisine Multicultural

Keyword eggs, gelatine, italian meringue, marshmallow cream

Prep Time 11 minutes

Cook/Mix Time 27 minutes

Total Time 38 minutes

Servings 22

Calories 38kcal

Ingredients

• 4 tbs Water (63g)
• 4 tbs Corn syrup (50g)
• 2/3 C Sugar (156g)
• 2 Egg whites room temperature (66g)
• 1 tsp Gelatine (3.32g)
• 2 tbs Water cold (28.8g)
• 1 tsp Vanilla (4.2g)

Instructions

• Put the whites into a mixing bowl.  Set aside.
• Dissolve the gelatine into 2 tbs of cold water. Set aside.
• Add the remaining 4 tbs of water, and the corn syrup, to a small saucepan.
• Add the sugar to the center of the saucepan, being careful not to let the sugar touch the sides of the pan.
• With the stove turned on low, slowly heat the sugar mixture.  Insert a candy thermometer. Don’t stir the sugar mixture, just let it slowly do its thing.  Eventually everything will turn into a liquid and start bubbling.
• When the thermometer reads about 200 degrees F (93 degrees C), begin mixing the egg whites on a lower mixer setting.
• When the thermometer reads 245 degrees F (118 degrees C), also known as the ‘soft ball stage’, turn off the heat.
• Whisk the gelatine into the sugar mixture quickly and completely.  The mixture will start to bubble and turn a little white.
• The next step is incorporating the sugar syrup into the egg whites, but it needs to be performed slowly, patiently, and somewhat precisely.  With the mixer on a low setting, slowly pour a thin stream of syrup into the egg whites, making sure the syrup stream is not hitting the sides of the bowl OR the whisk attachment before hitting the egg whites.  This will prevent the syrup from splattering the sides of the bowl and hardening.
• Continue pouring until all the syrup is added, then increase the speed of the mixer to its maximum setting.
• The mixing bowl will feel warm or even hot to the touch.  Continue mixing the egg whites on high until the bowl is no longer warm to the touch – this should take 10 or 15 minutes of mixing.
• When the bowl is no longer warm, stop the mixer and transfer the marshmallow cream into a piping bag for use.

Notes

Source: Baked By an Introvert https://www.bakedbyanintrovert.com/homemade-moon-pies/ (modified)

Nutrition

Serving: 12.89g | Calories: 38kcal | Carbohydrates: 9.21g | Protein: 0.46g | Fat: 0.01g | Sodium: 8mg | Potassium: 5mg | Sugar: 9.19g | Calcium: 1mg | Iron: 0.01mg

If you remove the gelatine, and the water it’s dissolved in, this recipe is a simple Italian Meringue.  Since Italian Meringues are cooked by the syrup, they can be safely added to pastries or pies after they’re finished cooking.  They can also be used to make silky frostings or buttercreams.