Marshmallow cream recipe🍦

Marshmallow cream recipe🍦

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There is not a drop of fat in it.
It’s very airy, light, and delicious!
Ideal for decorating cakes and cupcakes with flowers.
☀️
It does not melt in the heat and keeps well both at room temperature and in the refrigerator.
You really need to give it a try!

Ingredients:
▪️120 grams of egg whites (from 4 eggs)
▪️50 grams of powdered sugar
▪️Syrup for flavoring

Syrup:

▪️250 grams of sugar
▪️80 grams of boiling water
▪️1 gram of citric acid

Instructions:

1️⃣ Separate the egg whites from the yolks, add the powdered sugar, and mix at medium speed for 2 minutes.

2️⃣ Meanwhile, in a saucepan, combine the sugar and boiling water. Place the saucepan over high heat. Once the syrup starts boiling, reduce the heat slightly and cook without stirring until it reaches 124°C (255°F).

3️⃣ Once the syrup starts boiling, beat the egg whites at maximum speed.

4️⃣ Add the syrup for the flavoring into the whipped egg whites.

5️⃣ When the syrup in the saucepan reaches 124°C (255°F), remove the saucepan from the heat. Add the citric acid and stir. Slowly pour the syrup into the egg whites in a thin stream.

6️⃣ Continue beating for a few more minutes until the cream starts to cling to the whisk.

7️⃣ Let it cool. Mix well before piping flowers.
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