Marshmallow Fluff | A Recipe for Silky, Smooth, Soft Meringue for Piping and Plating
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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How to make Marshmallow Fluff
This is the cheat version of marshmallow fluff using only 2 ingredients; Marshmallows and flavorless oil
Meringue Girls Mc G Deep Fried Apple Pies
Mc G’s fried apple pies
No need to drive all the way to McD’s! These MG bad boys are simple, naughty and incredibly delicious – a hot spiced apple filling in a sugary cinnamon-y deep-fried puff pastry case. We're loving it.
Ingredients
Makes 4
4 Bramley apples: 2 peeled and grated, 2 skin on and chopped into cubes
4 tbsp soft light brown sugar
a small knob of butter
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 packet of pre-rolled puff pastry
1 egg, beaten
1 litre vegetable oil, for frying
Maldon sea salt
For the coating
2 tbsp caster sugar
1 tsp ground cinnamon
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Music: Rudimental - Rumour Mill feat. Anne-Marie & Will Heard (Black Butter Records 2015)
Video: Denee Media (
No Bake Marshmallow Apple Pie Recipe
Bake like Rushion with your own Perfect Bake Smart Scale + Recipe App:
Vintage Holiday Baking: Apple Meringue Pie
Looking to add something new to your holiday menu? Try this Apple Meringue Pie recipe from The Horsford 1887 Almanac and Cook Book! We think this recipe will surely please any pie lover this holiday season.
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Licensor: Free Music Archive
Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH
Learn how to make a delicious Pumpkin Pie Recipe with Marshmallow topping. A great Thanksgiving dessert idea to switch things up this year!
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BETH'S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8
INGREDIENTS:
For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water
Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk
Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar
METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)
Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
Preheat heat oven to 450F (232C)
Once dough is chilled, roll out to 1/8 thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.
Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.
In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.
Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.
Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.
Allow pie to cool completely and then make the marshmallow topping.
Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.
If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.
Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!