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Dessert

Marshmallow Filling

A sweet filling made by dissolving sugar in water, adding marshmallows, and mixing with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Marshmallow Filling

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Marshmallow Filling

Ingredients

Directions

Make the filling

  1. Dissolve sugar in enough water to cover it and boil until the syrup forms hairs.

  2. While hot, drop in the marshmallows.

  3. Pour the hot mixture into the beaten egg whites.

Assemble

  1. Spread the filling between cake layers, adding cut marshmallows on top and in between.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Dissolves into syrup that cooks to the hairline stage, giving the filling its sweetness and body.
Marshmallows
Melt into the hot syrup, adding sweetness and a soft, chewy texture to the filling.
Egg whites
Beaten to foam, they give the filling its light, airy structure as the hot syrup is poured in.

The step that matters

Pour the hot syrup into the beaten egg whites. The syrup must be hot enough to cook the egg whites and stabilize the foam. Pouring it in a thin, steady stream while beating helps the whites set into a smooth, glossy filling rather than scrambling or deflating.

“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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