I wanted to share this recipe in a separate post since it gets the most requests. I use this whip on everything! It can be paired with fruit like strawberries or even better when placed on top of my favorite fudgy brownie recipe… that's just pure heaven.
- 1 1/4 cups maple syrup
- 1/8 teaspoon celtic sea salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla extract
Place the maple syrup and the salt in a medium sauce pan and bring to a boil over high heat. Continue boiling until the mixture reaches 240°F on a candy thermometer. While maple syrup is boiling, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites to soft peaks on medium speed. (You should have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. Slowly pour in the rest of the syrup (it should take about 1 1/2 minutes to add all of the syrup). Increase the speed to medium-high and whip for 7 minutes, until the marshmallow crème is stiff and glossy. Add the vanilla and whip an additional 2 minutes.