Fluffy Homemade Marshmallow with Egg Whites
A light and pillowy homemade marshmallow made with stiff egg whites and a hot sugar syrup cooked to the thread stage. Perfect for topping hot cocoa, filling cakes, or enjoying on its own, this classic confection is easier to make than you think. All you need is a good mixer and a little patience.
🛒 Ingredients
1 servings
- 4 egg whites (room temperature)
- 3 cups (600 g) granulated sugar
- 1½ cups (360 ml) water
- 1 tablespoon food-grade emulsifier
- 1 pinch of salt
- Powdered sugar for dusting (optional)
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Directions
- 1
Combine the sugar and water in a heavy-bottomed saucepan. Cook over medium heat without stirring until the syrup reaches the thread stage (about 110 °C / 230 °F) — it should form a thin thread when pulled between two wet fingers.
- 2
While the syrup cooks, beat the egg whites with a pinch of salt to stiff peaks using a stand or hand mixer.
- 3
With the mixer running on medium speed, slowly drizzle the hot syrup in a thin, steady stream over the beaten egg whites. Take care to avoid splashing.
- 4
Increase to maximum speed and beat for 15 minutes until the mixture is thick, glossy, and barely warm.
- 5
Add the emulsifier and beat for another 5 minutes at full speed until the marshmallow holds firm peaks.
- 6
Use immediately as a filling or frosting, or pour into an oiled pan dusted with powdered sugar. Let set for 2 hours, then cut into cubes.
💡 Chef's Tip
A candy thermometer makes hitting the thread stage much easier. Add a few drops of vanilla extract or rose water along with the emulsifier for a subtly fragrant marshmallow. A small squeeze of lemon juice in the syrup prevents crystallization.
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