If you’ve ever fantasized about creating the most ridiculously easy dessert topping, hold onto your hats! Today, I’m going to share a two-ingredient miracle that’s not just a game-changer, it’s a complete knockout when it comes to simplicity and flavor. It’s the 2 ingredient marshmallow fluff, a heavenly, pillowy concoction that you can whip up in mere minutes. Trust me, once you try this, you’ll scoff at store-bought versions!
Recipe Overview
- Course: Dessert
- Cuisine: American
- Total Servings: 4
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
Kitchen Equipment Needed
When you’re making 2 ingredient marshmallow fluff, you don’t need the full arsenal of kitchen gadgets. Just grab these essentials:
- Electric mixer or a sturdy whisk
- Large mixing bowl
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg whites | 2 large |
| Granulated sugar | 1/2 cup |
Fact: Did you know marshmallow fluff was first concocted during World War I as a protein supplement? Its delightful texture has captivated sweet tooths ever since!
Step by Step Instructions
Step 1 – Prep Your Station
Before you dive into the making of this fluff, make sure your workspace is clean and you have all your tools ready. Hygiene first, always!
- Ensure your mixing bowl and whisk are impeccably clean.
- Separate the egg whites, ensuring no yolk slips in.
Note: Egg whites won’t whip well if there’s any fat present, so be extra careful with separation!
Step 2 – Whip the Egg Whites
Now, let’s get to the exciting part – whipping the egg whites!
- Start your mixer on a low setting to break the egg whites up.
- Gradually increase the speed to medium-high as they begin to foam.
- Once you see soft peaks form, start adding your sugar, a tablespoon at a time.
Warning: Keep an eye on the consistency; over-whipped egg whites can turn grainy!
Step 3 – Achieve Perfect Peaks
It’s all about achieving those glossy, stiff peaks that stand up on their own.
- Continue to whip until the sugar is dissolved and the mixture feels smooth between your fingers.
- The final texture should be thick, glossy, and able to hold its shape well.
Additional Tips
- Ensure all equipment is grease-free and the bowl is chilled beforehand to get the fluffiest result.
- If you’re not using it immediately, store the fluff in an airtight container in the fridge.
Pairing Suggestions
This 2 ingredient marshmallow fluff is not just for topping desserts. It’s incredibly versatile:
- Swirl it into your hot chocolate for a decadent treat.
- Use it as a frosting for cupcakes or a filling for cakes.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 100 |
| Protein | 2g |
| Carbohydrates | 20g |
| Sugars | 20g |
Approximation Note: These values are approximations and can vary based on exact ingredient types and measurements.
Dietary Information
This recipe is ideal for vegetarians and those on a gluten-free diet. To adapt it for vegans, use aquafaba (chickpea brine) instead of egg whites.
FAQs about 2 Ingredient Marshmallow Fluff
What can I do if my fluff isn’t stiffening?
Ensure your bowl was grease-free and you’re whipping at a high enough speed. Patience is key!
How long can I store this marshmallow fluff?
In an airtight container in the fridge, it’ll keep for up to two weeks.
Can I use a sugar substitute in this recipe?
Yes, but results vary. Powdered erythritol works but might not give the same glossy peaks.
Is 2 ingredient marshmallow fluff suitable for baking?
Absolutely, it can withstand baking temperatures well, making it great for meringue pies.
Can I add flavors to this basic fluff recipe?
Certainly! Vanilla extract, almond extract, or even a splash of espresso can enhance its flavor.
What’s the best way to clean the equipment after making fluff?
Soak your tools in hot soapy water immediately to avoid the sticky aftermath.
Can this fluff be used as a dip?
Yes, it makes a fantastic dip for fruit or cookies when served fresh!
Conclusion
There you have it – a foolproof way to make 2 ingredient marshmallow fluff that’s bound to impress. It’s quick, easy, and utterly delicious. Try it out, tweak it, and make it your own. Trust me, it’s as fun to make as it is to eat!
We’d love to hear how your fluff turned out, so don’t hesitate to drop us a comment below! Your feedback and questions are what keep us cooking!
Check out some more delicious dessert recipes:
- Cherry Mash Recipe
- Tempura Cheesecake Recipe
- Penn Station Cookie Recipe
- Shipley Donut Recipe
- Jeff Ruby Butter Pie Recipe
- Anne of Cleves Cake Recipe
2 Ingredient Marshmallow Fluff Recipe
Equipment
- Electric mixer or a sturdy whisk
- Large mixing bowl
Ingredients
- 2 large Egg whites
- 1/2 cup Granulated sugar
Instructions
Step 1 – Prep Your Station
- Before you dive into the making of this fluff, make sure your workspace is clean and you have all your tools ready. Hygiene first, always!
- Ensure your mixing bowl and whisk are impeccably clean.
- Separate the egg whites, ensuring no yolk slips in.
- Note: Egg whites won’t whip well if there’s any fat present, so be extra careful with separation!
Step 2 – Whip the Egg Whites
- Now, let’s get to the exciting part – whipping the egg whites!
- Start your mixer on a low setting to break the egg whites up.
- Gradually increase the speed to medium-high as they begin to foam.
- Once you see soft peaks form, start adding your sugar, a tablespoon at a time.
- Warning: Keep an eye on the consistency; over-whipped egg whites can turn grainy!
Step 3 – Achieve Perfect Peaks
- It’s all about achieving those glossy, stiff peaks that stand up on their own.
- Continue to whip until the sugar is dissolved and the mixture feels smooth between your fingers.
- The final texture should be thick, glossy, and able to hold its shape well.
Notes
- Ensure all equipment is grease-free and the bowl is chilled beforehand to get the fluffiest result.
- If you’re not using it immediately, store the fluff in an airtight container in the fridge.
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