This recipe saved me when I discovered at the last minute that my mixer beaters hadn't survived a move. Buttercream was therefore out, but hand-beaten egg whites were perfectly fine for this recipe. It'll take longer, so make the sugar syrup after the whites are done - stir sugar and water together (per another review, I left out the cream of tartar and instead put a pinch of salt in the whites before beating), then heat without stirring until a candy thermometer reads around 235F. Pour slowly (against the side of the bowl) into whites while stirring. Continue to beat until desired consistency is obtained. Marshmallowy, delicious, and still soft and good a couple days later!
Was this review helpful?
2 users found this review helpful
This recipe saved me when I discovered at the last minute that my mixer beaters hadn't...