Marshmallow Fluff for the Dessert Plate

Marshmallow Fluff for the Dessert Plate is filed under Desserts and built around granulated sugar, water, and egg whites. Plan on 21 people.

Count on 7 minutes of prep, 7 minutes of cooking, about 14 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup granulated sugar
• ½ cup water
• 3 egg whites
• ⅛ teaspoon cream of tartar
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract

How the cooking goes

1. In a small sauce pot, stir together sugar and water. Heat it until it boils over high heat, brushing down the sides of the pot with a clean pastry brush dipped in water. (You can also use a paper towel that has been folded several times.).
2. Meanwhile, in the bowl of a electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and kosher salt until stiff peaks. Try to time the whites arriving at stiff peaks to the sugar syrup reaching soft ball stage (238-240°F). You can always turn the mixer down if the syrup needs a minute to catch up.
3. You can also test the syrup using the traditional soft ball sugar method where you drop a bit into a bowl of ice water and when the sugar forms a soft, pliable ball, it is perfect!
4. With the mixer on high, slowly pour the syrup into the whipping whites, trying pour in one line down the side of the bowl and avoiding hitting the whisk at all costs! No hot, sugar syrup flying at your face, please!
5. Continue to beat until the meringue is stiff, shiny and cooled, about 7 minutes!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Desserts, open Hot Cocoa Mix for the Home Table and Cucumber Pimms Cup with a Clear Method.