John Myers
Marshmallow Cream
The perfect marshmallow cream recipe with a picture and simple step-by-step instructions.
- 3 Protein
- 0,25 tsp Salt
- 0,5 tsp Tartar baking powder
- 1 tsp Cornstarch
- 250 g Sugar
- 250 ml Water
- Bring the sugar and water to the boil. Turn the heat down and simmer, stirring several times, until the mixture becomes syrupy and forms thick bubbles when simmering.
- Meanwhile, beat the egg whites with salt and baking powder to a very stiff snow. Sieve in cornstarch and stir in gently. Then stir in the hot syrup mass in a thin stream and constantly and gently and then beat with the hand mixer on the highest setting for at least 5 minutes. When pulling out the stirring hook, the mass must form high, firm peaks and shine nicely.
- If you don’t have to use everything right away, you can store the cream in a well-sealable container in the refrigerator for a few days. If it starts to settle (liquid comes out), it should not be used anymore.
- The above ingredients make a portion of approx. 350 g.
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