Egg White Mallow Fluff Food

EGG WHITE MALLOW FLUFF

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.

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

MARSHMALLOW CREAM MERINGUE

Steps:

• Beat egg whites and salt until SOFT peaks form.
• Gradually add in the marshmallow cream, beating until STIFF peaks form.
• Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
• Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.