Cream marshmallows, marshmallows cream, marshmallows cream – this American goodies began to be sold as ready-to-eat the product is already at the beginning of the 20th century. You can eat it with ice cream, use for cakes, pastries and cupcakes. In the north-east United States popular fluffernutter sandwich: marshmallows cream and peanut butter spread on 2 slices of white bread, which then connect. The process of preparing goodies is in many ways similar to how marshmallow is done, only without using gelatin. The result is something sweet, airy, much superior in taste and texture to the finished cream from a jar.
Recipe author – Wayne Harley Brachman – Pastry Chef
Time: 30 мин.Difficulty: easy Quantity: 5 tbsp. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. l water
- 1.25 Art. light corn syrup
- 3/4 Art. and an additional 1 tbsp. l Sahara
- 4 large egg whites
- A pinch of salt
- Pinch of Tartar
- 2 tbsp. l vanilla extract
Recipes with similar ingredients: corn syrup, sugar, eggs, vanilla extract
Recipe preparation:
- In a small saucepan with attached thermometer for cooking caramel heat water with corn syrup and 3/4 tbsp. sugar up to 120 ° C.
- Meanwhile, in a completely clean and dry bowl of electric beat the whites, salt and tartar until foam (approximately 2 minutes). Without turning off the appliance, pour the remaining 1 tbsp. l Sahara. Continue whisking until slightly firm. peaks (about 2 minutes). Mix slowly, pour gently into a thin a stream of hot syrup. Switch the mixer to high speed and beat to a thick, lush consistency until the mixture is barely warm (about 7 minutes). Reduce speed to minimum and mix in the vanilla.
