@crowdedkitchen: Homemade Marshmallow Fluff for our series Better Than Store-Bought! No corn syrup, but the same super fluffy, sticky consistency. And it tastes better, too! Full recipe is on our website (link in bio) along with SO many more BTSB recipes, including homemade graham crackers! And yes, this is essentially just Swiss meringue, with marshmallow flavor 😉 P.S. The eggs are heated to 160F, so they’re perfectly safe to eat! 4 egg whites 1 cup granulated sugar ¾ teaspoon cream of tartar 1 teaspoon vanilla bean paste ½ teaspoon imitation vanilla flavor ⅛ teaspoon almond extract Pinch of salt Fill a pot with about 1-2 inches of water and place a heat-safe bowl over the top, making sure that the bottom of the bowl is not touching the water. Bring the water to a simmer. Add in the egg whites, sugar and cream of tartar. Whisking constantly, heat the mixture to about 160˚F (70˚C), until the sugar is completely dissolved and the mixture is thick and foamy. Remove from heat and transfer the egg whites to a larger mixing bowl. Add in the vanilla bean paste, imitation vanilla, almond extract and salt. Using an electric mixer (or a stand mixer fitted with the whisk attachment), beat on medium-high speed until stiff peaks form. This usually takes about 5-7 minutes. Make sure it's completely cool before transferring to jar or container. Keep this stored in an airtight container in the refrigerator for up to one week.

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Saturday 01 August 2026 14:49:07 GMT