Beat the egg whites in a heat resistant bowl until they get very fluffy . Put the bowl in a water bath and add syrup. Keep on beating. Add the sugar (to harden the mixture) and keep on beating. Youll need 2 spoons or so, depending on the size of the eggs used. After 10-15 minutes the mixture will be cooked and harden after it cools down. Keeps in refrigerator for a day or so and then it starts to colapse. Serve over sorbet, cakes or eat by the spoon. Posted to fatfree digest V96 #295 Date: 25 Oct 96 12:01:27 EDT From: Paula.M.Gouvea@Dartmouth.EDU (Paula M. Gouvea)
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