Name: Glaçage Marshmallow Maison Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 4 medium egg whites; 200 g fine granulated sugar; 1 1/2 teaspoons vanilla extract

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Introduction

This marshmallow glaze is a light and fluffy frosting perfect for adding a glossy finish to cupcakes or cakes. Made with egg whites and sugar, it creates a sweet, firm, and shiny topping that’s sure to impress your guests.

The image shows a close-up of a cupcake with three visible layers. The bottom layer is a dark, almost black, rough-textured cake sitting in a white cupcake liner with a slightly crinkled edge. The middle layer is a thick, white, fluffy cream that looks soft and light. The top layer is a toasted meringue with a smooth, golden-brown surface, shaped into four rounded peaks. In the background, there are blurred cupcakes with similar layers. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium egg whites
200 g fine granulated sugar
1 1/2 tsp vanilla extract

Instructions

Step 1: Place the egg whites and granulated sugar in the bowl of a stand mixer or a heatproof bowl.
Step 2: Set the bowl over a saucepan with simmering water (bain-marie) and heat gently for about 4 minutes, until the mixture reaches at least 55°C (131°F) and the sugar is fully dissolved.
Step 3: Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Add the vanilla extract and whip on medium-high speed for 5 to 10 minutes until the glaze becomes shiny, cool, and forms stiff peaks.
Step 4: Use the marshmallow glaze immediately to decorate your cupcakes or cakes for the best texture and appearance.

Tips & Variations

Make sure the sugar is fully dissolved during the bain-marie step to ensure a smooth, glossy glaze.
Use fresh, room temperature egg whites for better volume and stability.
Try adding a different flavor extract like almond or lemon for a unique twist.

Storage

This marshmallow glaze is best used immediately. If you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours. Before reusing, gently re-whip the glaze to restore its texture but note it may not be as fluffy as when freshly made.

How to Serve

The image shows three dark chocolate cupcakes in black liners, each topped with three thick swirls of golden toasted marshmallow frosting that have a smooth, slightly bubbly texture with a burnt caramel color on the outside. The cupcakes sit on a round wooden board with a rough bark edge, placed against a white marbled surface background with subtle grid tile lines. The focus is on the closest cupcake, with the others softly blurred in the back, highlighting the rich contrast between the dark cupcake base and the shiny, toasted frosting swirls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this glaze without a stand mixer?

Yes, you can whisk the mixture by hand, but it will require more time and effort to achieve stiff peaks and the desired glossy texture.

Is it safe to use raw egg whites in this recipe?

The egg whites are gently heated over a bain-marie to 55°C (131°F), which helps reduce the risk of bacteria, but if you have concerns, you can use pasteurized egg whites instead.