Serves 1
Directions
- 1Place a saucepan on the stovetop, fill it with about 2 inches of water and bring it to a boil.
- 2In a heatproof bowl (large enough to sit on top of the saucepan without touching the water) combine the egg whites, granulated sugar and cream of tartar.
- 3Increase the heat to medium-high and hand-whisk the egg mixture continuously.
- 4Keep whisking until the sugar has fully dissolved into the egg-white mixture.
- 5Once the sugar has dissolved, add the vanilla extract and whisk on high until stiff peaks form.
- 6Your marshmallow fluff is now ready to use.
Ingredients
- 3 large egg whites
- 0.75 cup granulated sugar
- 0.5 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Equipment
saucepanheatproof bowlhand whiskcandy thermometerjars
Tips
- To check if sugar has dissolved, dip a clean finger into the mixture and rub it between your fingers; it should feel smooth with no sugar granules.
- If using a candy thermometer, the temperature should read 160F.
- Once cooled to room temperature, transfer to clean jars to store in the fridge or use immediately.
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