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Discussion Starter · #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!

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