3 replies to this topic

[patti_h]

Is anyone willing to share a recipe for a pipe-able marshmallow cream? I have made three attempts with two different recipes (Greweling, removing the gelatin per chocoera) and the marshmallow recipe in Craft of Baking (also removing the gelatin). They have all resulted in syrupy goo and not marshmallow goo. What gives?

I have some hot chocolate bonbons just waiting on their marshmallow, and I am about ready to give up and buy some fluff, but I thought someome here might have a suggestion. Thanks in advance!!!

[Kerry Beal]

I assume you are looking for marshmallow fluff?

Marshmallow Fluff

50 grams egg white
100 grams sugar
200 grams glucose
65 grams water
1 tsp vanilla
Sugar, glucose and water in small pan. Egg whites with whisk in Kitchen aid. When syrup reaches about 90C, start egg whites whipping. When egg whites are whipped and syrup reaches 120º C - pour syrup down side of bowl. Beat for a couple of minutes more. Add vanilla.

[patti_h]

Thank you again Kerry! You are my confectionery lifesaver!

[tmriga]

There is also a recipe for pipeable meringue on the Martha Stewart website that was used for her chrysanthemum cake. I have used it as a chocolate candy filling, and found it stays soft but not slimy.

http://www.marthaste...talian-meringue

Theresa