Marshmallow Filling
Ingredients
Directions
Make boiled icing using the whites of 4 eggs.
As soon as the syrup has been poured over the eggs, add the marshmallows.
Beat the mixture until stiff.
Ensure that the marshmallows are very fresh.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Whites of 4 eggs
- Whipped into a foam, the proteins trap air and form the light, stable structure of the filling.
- Marshmallows
- Add sweetness and body, softening into the warm foam to make it thick and chewy.
The step that matters
Add the marshmallows as soon as the syrup goes in. Hot syrup softens the marshmallows so they blend into the warm foam. If the mixture cools and stiffens first, the marshmallows will not incorporate evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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