Homemade Marshmallow Fluff
A silky, cloud-like marshmallow fluff made using the Swiss meringue technique. With just four simple ingredients and ten minutes of prep, you'll have a dreamy, glossy topping perfect for cakes, pies, or enjoying straight from the spoon.
🛒 Ingredients
4 servings
- 480 ml (2 cups) egg whites (about 14–16 egg whites)
- 400 g (2 cups) caster sugar
- ¼ tsp cream of tartar (or a few drops of lemon juice)
- 1 tsp pure vanilla extract
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Directions
- 1
Combine egg whites and sugar in a heatproof bowl set over a pan of simmering water, whisking to incorporate.
- 2
Heat over low heat, stirring constantly with a whisk to prevent the whites from cooking, until the mixture is warm to the touch and completely smooth (about 60–65 °C / 140–150 °F).
- 3
Remove from heat and transfer to a stand mixer bowl. Add cream of tartar and vanilla extract.
- 4
Beat on high speed for 8–12 minutes until the meringue is thick, glossy, and holds stiff peaks.
- 5
Flip the bowl to test — the mixture should not fall. Use immediately as frosting, pie topping, or pipe onto parchment paper for individual marshmallow treats.
💡 Chef's Tip
Ensure your bowl and whisk are completely grease-free before starting. Room-temperature egg whites whip faster and to a greater volume than cold ones.
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