Glaçage Marshmallow Maison Recipe
This Glaçage Marshmallow recipe creates a glossy, firm marshmallow icing perfect for decorating cupcakes or cakes. Made by gently heating egg whites and sugar to dissolve the sugar, then whipping with vanilla until stiff peaks form, it results in a shiny, stable frosting with a smooth texture and delicate sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Enough to frost 12 cupcakes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Ingredients
- 4 medium egg whites
- 200 g fine granulated sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Combine Egg Whites and Sugar: Place the egg whites and the granulated sugar together in the bowl of a stand mixer or a heatproof bowl.
- Heat over Bain-Marie: Set the bowl over a pot of simmering water and heat on medium, stirring occasionally for about 4 minutes until the mixture reaches at least 55°C (131°F) and the sugar is completely dissolved.
- Whip with Vanilla: Transfer the bowl to the stand mixer fitted with the whisk attachment, add the vanilla extract, and whip at medium-high speed for 5 to 10 minutes until the mixture turns glossy, cools down, and holds stiff peaks.
- Use Immediately: Immediately use the marshmallow glaze to decorate your cupcakes or cakes for best results.
Notes
- Ensure the sugar is fully dissolved during the bain-marie step to avoid graininess in the icing.
- The meringue should be whipped until it reaches stiff peaks and becomes glossy for optimal texture.
- This glaze is best used fresh as it may lose firmness over time.
- Use a candy thermometer to accurately measure the temperature during heating.
Keywords: Marshmallow icing, meringue frosting, marshmallow glaze, cake decoration, French dessert icing
Find it online: https://platedbyemma.com/glacage-marshmallow-maison-recipe/
