Sunday, March 23, 2014

Egg White Mallow Fluff

Egg whites are marvelous things. I don't know of anything else that is so versatile and fascinating to work with - an intricate web of proteins that can be made sweet or savoury, scrambled or baked for breakfast, whipped into lunch or dessert souffles, piped into delicate macarons or dolloped into crisp-chewy pavlovas, there is almost nothing they can't do.

One of my favourite applications for the humble egg white is marshmallow fluff. Since finding the recipe in Marshmallows: Homemade Gourmet Treats by Eileen Talanian, my variation has been my go-to answer when I have at least two whites left over from bread, cookie or cake baking. Not only is it a gooey, sticky and more flavourful version of the storebought Fluff perfect for your next hot cocoa or crispy cereal treats, but it makes a killer ice cream swirl, frosting and general baking ingredient. It's even perfectly freezer-friendly... and if I may add, tastes delicious scooped out of the frozen tub in the middle of the night! 
 
Egg White Mallow Fluff

Shared with Gluten Free Fridays

P.S. --> Don't forget to enter for a chance to win a copy of Homemade Condiments: Artisan Recipes Using Fresh, Natural Ingredients! Find all the details on this post - good luck! 

Egg White Mallow Fluff
Makes about 3 3/4 cups, 30 (2-tbsp) servings
Base:
¼ cup water
⅓ cup clear corn syrup
⅓ cup honey
¾ cup sugar

Egg whites:
2 large egg whites
¼ tsp salt

Flavour:
1 tbsp vanilla
up to 1 tsp extra flavouring (optional - I like one of these for everyday, or champagne flavouring for fancy desserts)
  1. Place the base ingredients into a heavy saucepan and bring to boil over medium heat. Cover and boil for 2 minutes. 
  2. Remove cover, insert candy thermometer and boil to 240º F. Do not stir the mixture once the lid has been removed
  3. Remove the pan from heat and set it aside to cool for 3-4 minutes.
  4. 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.
  5. 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). 
  6. Beat in the vanilla and extra flavour if using.
  7. Turn the speed up to high and whip for 7 minutes. 
  8. 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.
Amount Per Serving
Calories: 40.1
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 27.2 mg
Total Carbs: 10.4 g
Dietary Fiber: 0.0 g
Protein: 0.3 g