Passion Fruit Marshmallow Fluff

Directions

1. 1

   Combine the sugar and passion fruit juice in a heavy-bottomed saucepan over medium heat, stirring only until the sugar dissolves — then stop stirring and let it cook undisturbed.

2. 2

   Cook the syrup until it reaches the firm thread stage (about 130 °C / 265 °F). To test without a thermometer, drop a small amount into cold water — it should form a firm, pliable thread.

3. 3

   While the syrup cooks, beat the egg whites with the salt in a clean, dry bowl until stiff, glossy peaks form.

4. 4

   With the mixer running on medium-high, pour the hot syrup in a slow, steady stream down the inside wall of the bowl into the beaten egg whites.

5. 5

   Keep beating for 8–10 minutes until the mixture has cooled completely and looks thick, shiny, and marshmallow-like with firm peaks.

6. 6

   Spoon or pipe into a lightly oiled dish and rest for at least 2 hours before cutting or serving.