vanilla bean marshmallow creme
This simple, yet delectable creme is the perfect topper for a pie or a hot coco, or straight off the spoon - we encourage that here au bistrō.
Happy barking!
Recipe
Vanilla Bean Marshmallow Creme
2 envelopes powdered gelatin
1 cup granulated sugar
1/3 cup light corn syrup
4 egg whites
Pinch of salt
2 teaspoons valilla bean paste
1 cup cornstarch
1 cup powdered sugar
Directions
Combine cornstarch and powdered sugar in a bowl. Dust a sheet of parchment paper with mixture. If you are planning to make marshmallows from the mix, line a 9x9 inch pan with parchment, spray with cooking spray, and then dust with mixture. If you are planning to apply the fluff directly, you do not need to complete this step.
Fill a small bowl with 1/2 cup of cold water and dissolve the 2 envelopes of gelatin.
Combine 1/3 cup of water, corn syrup, and granulated sugar in a small saucepan. Using a candy thermometer, heat the sugar mixture to 240-245F.
In the meantime, whip your egg whites to soft peaks in the bowl of a stand mixer. You will want to do this slowly as the sugar mixture comes to temperature and keep the egg whites moving.
When the sugar mixture is between 240-245, pour over the egg whites and continue to whip the egg whites.
In the same sauce pan, add the gelatin mixture, heating it until the gelatin is dissolved.
Add the gelatin mixture to the egg whites. Mix until the outside of the bowl feels cool to the touch and the marshmallow mix has doubled in size: this should take about 7 minutes.
If making marshmallows, spread the mixture into the prepared pan. If you plan to directly apply it, you can apply it to whatever deliciousness your heart desires.
Allow the marshmallow to cool 2 hours, dust the top with more cornstarch/powder sugar mixture, and allow to dry, uncovered at room temperature, overnight.
Divide and toss in any left over powder mixture. Store in an airtight container for 1 week.
