A great place for leftover egg whites – marshmallows

Overview

I stewed eggs for the baby and left two egg whites, so I made marshmallows in the afternoon. The taste is particularly good and melts in your mouth. It’s mom’s dish again, wait for her to come back and enjoy it.

Tags

• dessert
• common dishes
• children
• afternoon tea
• snacks
• maltose
• white vinegar
• fine sugar
• gelatin tablets
• protein
• water

Ingredients

Steps

1. 1 Great collection of materials.

   

2. 2 Soak gelatine sheets in ice water until soft.

   

3. 3 Add 20g of fine sugar and a few drops of white vinegar to the egg whites, and beat with an electric whisk until stiff peaks form.

   

4. 4 Put 30ml water, 10g maltose and the remaining 30g fine sugar into the pot, bring to a boil over high heat, then simmer over low heat for 1 minute.

   

5. 5 Pour the scalding syrup into the whipped egg whites.

   

6. 6 Beat evenly with an electric whisk.

   

7. 7 Melt the soaked gelatine sheets in hot water.

   

8. 8 Pour the melted gelatine sheets into step 6. Beat again with a whisk.

   

9. 9 Line the container with parchment paper and sprinkle some cornstarch on it. (I used a square baking pan, which has a larger area)

   

10. 10 Pour the marshmallow paste into a piping bag fitted with a round piping nozzle and pipe it onto the parchment paper. Place in the refrigerator to chill for more than half an hour.

    

11. 11 Take out the refrigerated marshmallows and sift a layer of cornstarch (effective anti-sticking and softening).

    

12. 12 Take out the refrigerated marshmallows and sift a layer of cornstarch over them.

    

13. 13 You can enjoy it.