Marshmallow Fluff | A Recipe for Silky, Smooth, Soft Meringue for Piping and Plating
ฝัง
- เผยแพร่เมื่อ 14 ต.ค. 2024
- Here's an easy recipe tutorial for how to make marshmallow fluff, a silky, smooth, stabilized, soft meringue for piping and plating or topping hot chocolate.
//FAQ
What can I replace corn syrup with?
You can replace the corn syrup with honey, golden syrup or agave but corn syrup is easy to find online if it isn't readily available in your local shops.
How long can I store the marshmallow fluff in the fridge?
3-5 days, no longer than a week. Remember, this is homemade with fresh eggs and not packed full of preservatives like the shelf stable stuff.
Can I flavour this with something other than vanilla?
Yes, you can use any type of extract you'd like in place of the vanilla. You can also add colour if you'd like.
//RECIPE
3 egg whites
pinch of salt
80 ml (1/3 cup) of water
175 g (3/4 cup) sugar
240 g (3/4 cup) corn syrup (or honey, golden syrup or agave)
1 tsp vanilla (or other flavouring)
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Been making that for years. Its makes a great frosting for cakes.
No need for sugar the Karo and vanilla is all the flavor needed and the consistency for a frosting is fluffier.
Hey Kristin so nice to see your back! Happy new year to you love ❤ 😍! This would be great fir a lemon meringue cake!
Hi Deidre! Happy new year and good shout! It totally would be ☺️ I do love lemon things haha. Hope you’re well!
@@ChefStudioChannel can this be done with a hand mixer, and a different sweetener
Is there an alternate for the corn syrup? Looks amazing!
Rice sirup
Hii there. I am very curious. What is the different between this and the italian meringue buttercream ? Because of the corn syrup, does it make the meringue more stable than the IMBC? The IMBC recipe that I use consist of only sugar and egg whites. Hope to hear from you !
Thank you for this recipe! I was wondering if it was possible to freeze this for longer storage.
❤this is awesome I never new about this until I saw fruits with a dip.thanks
This what I like to frost on devil's food cake! So Goood!
Thanks a lovely recipe
How long will it last refrigerated? Thanks in advance
Thanks
THANK YOU .... SIMPLE EASY AND TO THE POINT
Thank you for this video, whats the safe temperature the meringue has to reach after pouring the hot caramel? I can measure it with a thermometer
Is this good for topping in hot chocolate drinks? And torching after put in the top
Oooh, dang! That looks gooood!
Great video! Thank you! 😊😊
Thanks so much guys! Just checked out your videos, they’re great! ☺️
So I made this today after months of overthinking it was a little sweet for my liking but when I think back it was because I used a little more sugar than it was called fir my mistake not yours definitely a must try again
Success attempt #2
Whats the difference between this and Italian meringue? Does the corn syrup make it even more stable compared to Italian meringue?
Just wanted to double check the egg whites get cooked with a hot syrup, correct? It’s not like eating undercooked egg whites when they’re done I just had to make sure.
Awesome!
Thank you!
Will this work for homemade walnut whips? Im thinking about potentially crumbling either walnuts or pecans into the marshmellow fluff and then sealing it in tempered chocolate in a mold for bitesized chocolate walnut/pecan whips.
What is the shelf life after? It has been all mixed together? I’m thinking about making a little marshmallow figures. I want to know how long they will keep.
In the discription it says no more than a week
Hi,can corn syrup be subtituted?
Thank you so much for sharing 😍
All da floooooff!
Thank you chefi..
What will I put if I need this to be stored for more than a week? Is there any way?
Thanks a lot❤
How to alternate the corn syrup? Can this adding more sugar?
How long will this keep in a fridge? X
Until it's removed
@@cillian_scott
🤭👍❣
Very nice 👌
How long we can keep in piping bag and can pipe it for topping??
I use it right away.
Yummy so good 😋
Love u ❤️
🤓💚
Can I use glucose instead of corn syrup ?
Does the syrup kill the salmonella in the egg whites? I want to make sure this is safe.
Using store bought egg whites are you're best bet.
eggs in the us are pasteurized and contain less risk than fresh eggs from laying hens and the predone egg whites I believe are "ultra pasteurized"
Please don't worry about it. Remember the whites are being cooked because of the sugar, water and corn syrup. That's why they are cooked and then added to the whites.😁
@@TastyDizaster Fresh farm eggs are the best if you can get them. I get mine ( brown ) from my mother in law. Best eggs you can get are fresh.
@@gsdmomb530 I understand this I have a few friends with chickens however our shit is backwards lol
As a cook/caterer who doesn't write the rules about what can and can't be served, that's the way I'd have to do it to appease the health department.
What if I make sugar syrup instead of using corn syrup? I don't have corn syrup around.
Good question you can use honey, agave or golden syrup as a replacement. Hope this helps!
@@ChefStudioChannel Honey it is. My father is a beekeper. ;) Thanks
@@ChefStudioChannel Sad thing is, it won't taste the same.
Can I use this to make rice crispy treats?
No. Use the regular recipe for it.
can we use glucose?
how long can I keep the marshmallow?
Was the syrup hot when you poured it into the egg whites
yes it helps cook the whites and firm up the proteins which are able to hold in the air(fluff). no hotter than 245 degrees or cooler than 242 degrees fanrenheit. hope that helps
Did you not watch the video?😏
Need to add cream of Tartar to egg whites
I don't have a thermometer, is there another way to know when to stop boiling?
try to put small amount in the water to see if it turns into ball then you’re good.. (hope you understand 😅)
3 egg whites
pinch salt
80ml water
175g sugar
240g corn syrup
??)? You left out most important part😩. How gotten fluff in piping bag?😩🔥
Not that hard.
Can u sub. Sugar free syrup for kayro?
How much does this recipe yield?
But what do I do if o don't have a thermometer
What is corn syrup in Korean?
액상과당 아닐까요
Do I have to cool down the syrup when adding it to the merengue?
No. The hot syrup cooks the egg white which thickens it
No cream of tartar ????
How can I make it chocolate flavor
Little late but I think coco powder or melted chocolate
I tried it with honey and it turned brown 🙄
Never use honey no matter what anyone says
baby Mia-sophie has been bathed her brown hair has been washed she has been dried and creamed the baby lotion is smooth Mia-sophie has slightly a diaper on
it would be nice to know how much of everything!!!!! for god sakes!
Read the description
😂😂😂
lo
What about salmonella?
❤
Awesome!
😎