Egg White Mallow Fluff Recipes

Steps:

• Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Steps:

• Place the base ingredients into a heavy saucepan and bring to boil over medium heat. Cover and boil for 2 minutes.
• Remove cover, insert candy thermometer and boil to 240º F. Do not stir the mixture once the lid has been removed.
• Remove the pan from heat and set it aside to cool for 3-4 minutes.
• Meanwhile, once the temperature of the base reaches 220ºF, place the whites and salt in the bowl of a stand mixer and whip to soft peaks.
• Once the base has cooled for a couple minutes, slowly stream it down the side of the mixer bowl with the beater on medium speed (avoid the beater).
• Beat in the vanilla and extra flavour if using.
• Turn the speed up to high and whip for 7 minutes.
• Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.