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Thread: Dense Marshmallows
11-13-2011, 10:32 PM #1
Hello, this is my first post. I hope it's received well. I am new to marshmallow making, and my primary purpose for making the marshmallows is to make gourmet s'mores. I'm using Alton Brown's recipe from a Google search and the marshmallows are delicious but they're very dense. They also burn easily (blacken, not catch fire) and when I tried to heat them in the microwave they just melted rather than puffing up the way a commercial marshmallow does.
I read in another post that some recipe's call for egg whites. My only concern with this is that I would like to be able to store the leftovers for as long as possible and I'm not sure how long the egg whites will stay good.
Any suggestions for creating a lighter, softer, and puffier marshmallow?
thanks in advance!
11-19-2011, 06:05 AM #2
I've not use the recipe, but the marshmallows I've made from these two recipes have been very light. I don't make smores, so do not know how these would melt. I do know that you just have to beat the heck out of them, you might try clicking up the mixer one setting.
Homemade Marshmallows Recipe - Food.com - 109435
Homemade Chocolate Marshmallows Recipe - Food.com - 249441
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