Have you ever wondered how marshmallows are made? Looking at the white, puffy sugar sweets, I never thought “ Now this is something I can and should make at home.” It’s not that I don’t like marshmallows. Although, I truly prefer jars of marshmallow crème. Eaten directly from the jar perhaps. I know I’m not the only person who does that, btw. I know that you’re out there. You fellow marshmallow crème lovers, who will sneak a spoonful (or three) from the jar during baking. And it’s not as if you can do this discreetly, right? I mean, you can’t exactly hide a mouthful of marshmallow crème. I digress. Recently, while trying to figure out how to make marshmallow crème filling or frosting for some chocolate cupcakes, it occurred to me that I might actually be able to make marshmallows at home. I still haven’t found that perfect marshmallow crème recipe. However, I was impressed by the relative ease of making marshmallows at home.I was surprised by the number of marshmallow recipes that called for egg whites. I suppose that I shouldn’t really have been. You whip up egg whites to that fluffy, white texture for meringues and other such desserts. But I’m a little apprehensive about using egg whites. I have a real serious fear of giving people food poisoning. That’s just not a gift people are going to enjoy, you know? So I made these sans egg whites, for now. And I’m happy to report they turned out delicious (especially toasted in s’mores!) And now that I’ve accomplished this milestone, perhaps in the future I’ll get more adventures and try them with egg whites. I’ll keep you posted!
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