Brown sugar marshmallow fluff/meringue.

This is great for a dairy free cupcake frosting option! It’s light and airy, perfect for frosting, sandwiching in between cookies, freezing, topping on coffee, you name it, this is it. There’s also a secret way to make this fluff more shiny and even better texture!! Read on to see how:)…

The secret for this meringue? Blending it, yup! Simply blend the heated eggs and sugar with a stick blender for like a minute then attach your bowl to the mixer. Not sure why this works, gonna do some science research on it but what I do know is that is makes some dang good marshmallow fluff/meringue!! But of course you can skip this step. But if you have a stick blender on hand why not try it?

What’s in it?

• 4 egg whites
• 1 cup brown sugar (light or dark)
• 1/2 teaspoon cream of tarter (helps stabilize)
• 2 teaspoons vanilla (I like using vanilla powder)

How to make it?

1. Place egg whites, sugar, and cream of tartar in a heatproof bowl and set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water.
2. Whisk constantly until the sugar has dissolved and the egg whites are above pasteurization. Using a digital thermometer it should reach about 160 degrees. If not using a thermometer carful run your fingers in mixture to see if you can feel any sugar granules. If not, then your ready!
3. Remove from heat (don’t need to cool it down) and using your stick blender, give it a good blend for about a minute (optional step), then attach the bowl to your stand mixer fitted with the whisk attachment. Mix in vanilla and whisk on high for about 3-5 minutes (or longer if needed) until light airy and fluffy! Enjoy!!