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May 8, 2012

Homemade Lemon Marshmallow Fluff



When it comes to dessert, it’s no surprise that I love chocolate (not that my name gave it away or anything). Lemon and marshmallow are pretty high on the list too, so what happens when you pair up these two flavors like in this Lemon Marshmallow Fluff? Move over, chocolate. Hello, beautiful. Seriously, I just wanted to take a spoon and eat it like ice cream. You can eat it with spoon, use it as “sauce” on ice cream, make a fluffernutter sandwich, stuff cupcakes, eat some more with a spoon. The best part is it uses up some of those egg whites you probably have stashed in the freezer like I do.



To be honest, I had no intention of making lemon fluff. Sure, at one point I asked, “what can I do with my egg whites?”, but that was probably a month ago. As I was planning my Mother’s Day cupcakes, I needed a filling. Didn’t want custard or a mousse. No jam in the house. Marshmallow fluff sounded good. When I went to the pantry, no fluff. Hmm now what? I have a marshmallow book, so I checked the fluff recipe. As long as I could decrystallize the marshmallow syrup I made probably a year ago, this could work.



This recipe is the perfect example as to why I need a stand mixer because you have to beat the egg whites for almost 10 minutes, but the hand mixer did just fine. That poor soul has taken a lot of beating. I can say this recipe is a little dangerous because you boil the syrup at 250F. Because the syrup is sticky, if you get some on you, it’s hotter than boiling water and won’t shake off. I did it once with caramel. Just be safe, okay?



Believe it or not, I had the toughest time plating (bowling?) my fluff. First I tried spooning and styling with a fork. Nope. Then I went through two pastry bags with two different tips. Nope. Frustrated, I finished emptying the pastry bag and was getting ready to attack it with my fork again when I paused. It…it looked like that? Perfect fluff that looked like a bowl of ice cream? Who am I? How did I do that?? Not wanting to question the fluff gods, I gently added lemon zest and off for pictures it went. It held up pretty well too because I was expecting it to melt everywhere.



Now that I know making fluff was easier than I thought, I have all kinds of flavor ideas in mind. I do have about one more dozen of egg whites left in the freezer plus more to come from making ice cream.



What kind of fluff would you like to see me make?

Lemon Marshmallow Fluff

Lemon Marshmallow Fluff

Yield: 2 cups

Ingredients

Marshmallow Syrup:

  • 1 cup water
  • 2 2/3 cups sugar
  • 1/2 tsp cream of tartar
  • Pinch of salt

Fluff:

  • 1 1/2 oz water
  • 1/3 cup marshmallow syrup (recipe included)
  • 1/3 cup sugar
  • 2 egg whites, room temperature
  • Pinch of salt
  • 2 Tbsp lemon juice
  • 1/2 tsp lemon zest

Instructions

  1. Make the syrup: Place the water, sugar, cream of tartar, and salt in a heavy quart pan, stirring gently until the sugar is moistened. Bring to a boil then cover the pan for 2 minutes.
  2. Uncover the pan, insert a candy thermometer, and increase the heat to high. Do not stir the sugar at this point. Continue cooking until 240F degrees.
  3. Remove from the heat and let cool for 15 minutes. Reserve 1/3 cup syrup for the fluff. Store the rest in a clean jar at room temperature for up to two months. If it crystallizes, place the jar in a pan of hot water and heat until it pours easily. Do not stir the syrup.
  4. Make the fluff: Place the 1 1/2 oz water, syrup, and 1/3 cup sugar in a heavy pan and bring to a boil. over and boil for 2 minutes then remove the lid. Insert a candy thermometer and boil until 250F degrees. Do not stir at this point.
  5. While the mixture is boiling, beat the egg whites and salt until thick, fluffly, and white.
  6. When the temperature is 250F, turn off the heat and let the base cool for 3 minutes. Slowly add the syrup into the egg whites. Beat on high for 7 minutes. Reduce the speed and beat in lemon juice for 1 minute. Fold in the zest. Transfer the fluff to a covered container and store in the fridge for up to 2 weeks.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Carla Cardello

Source: Marshmallows: Homemade Gourmet Treats by Eileen Talanian

Filed Under: Candy + Treats Tagged With: citrus, marshmallows

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Jen @ Juanita's Cocina says

    May 8, 2012 at 6:53 AM

    YUMMMMMMY. This WOULD be eaten with a spoon.

    Reply
  2. Jen @ Jen's Favorite Cookies says

    May 8, 2012 at 9:22 AM

    I want to know what you’re doing with all this fluff. I think the cupcake filling idea is a good one!

    Reply
  3. Alaiyo Kiasi says

    May 8, 2012 at 10:52 AM

    This looks so good! It’s the stuff of my dreams, and your photos are wonderful. Kudos! (BTW, I am so making this!)

    Reply
  4. Ginny says

    May 8, 2012 at 9:54 PM

    I’m not wild about marshmallows, but this might make me reconsider. Your photos are gorgeous, lady!

    Reply
  5. Lauren says

    May 10, 2012 at 10:13 AM

    Such pretty photographs! What a great post!

    Reply
  6. Anna says

    May 10, 2012 at 11:25 AM

    This is great! I can see it in so many delicious desserts! Ya know, chocolate marshmallow fluff sounds pretty good too :) Just sayin’…. :) Congrats on Top9!!!

    Reply
  7. DB-The Foodie Stuntman says

    May 10, 2012 at 12:31 PM

    Very creative. Congratulations on making the foodbuzz Top 9!

    Reply
  8. sonia says

    May 10, 2012 at 2:39 PM

    Hi There, Congratulations for being on top 9 !!!!!!
    This is looking so delightful and appetizing. A very well made post with beautiful pictures. Loved the presentation. I’ve bookmarked this special recipe of urs and wud love to give it a shot. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

    Reply
  9. alyce culinary thymes says

    May 10, 2012 at 6:50 PM

    Congrats on top 9! This stuff is pretty yummy.

    Reply
  10. RecipeNewZ says

    May 10, 2012 at 7:08 PM

    What a wonderful dessert! It looks so light, delicious and happy :-). Love this recipe!

    I would like to invite you to share this post on a new photo based recipe sharing network that launched only this Monday. The idea is simple: recipe photographs are published within minutes of submission. No rejections, no reviews. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com.

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

    Reply
  11. Kayleigh says

    May 10, 2012 at 9:17 PM

    Looks amazing – the picture are great!

    Reply
  12. Vicki @ WITK says

    May 10, 2012 at 10:55 PM

    This would be so dangerous to have in my house! I totally would just eat it with a spoon!

    Reply
  13. Caroline says

    May 6, 2013 at 8:07 PM

    I’ve got a major thing for marshmallow. I’ve got a major thing for lemon. So, this pretty much has my name all over it! I’ve actually got a lemon cupcake that I think I’m going to fill with this…and top with this…then I’ll just eat the rest with a spoon! :)

    Reply
  14. Sandra Mort says

    January 31, 2016 at 5:57 PM

    I’ve only made fluff twice. The first was espresso and it was DIVINE. The second was mead and um… well… the results are only as good as the ingredients. It went into the trash.

    Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
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