Ingredients
Method
- Fill a pot with about 1-2 inches of water and place a heat-safe bowl over the top, making sure that the bottom of the bowl is not touching the water. Bring the water to a simmer.
- Add in the egg whites, sugar and cream of tartar. Whisking constantly, heat the mixture to about 160˚F (70˚C), until the sugar is completely dissolved and the mixture is thick and foamy.
- Remove from heat and transfer the egg whites to a larger mixing bowl. Add in the vanilla bean paste, imitation vanilla, almond extract and salt. Using an electric mixer (or a stand mixer fitted with the whisk attachment), beat on medium-high speed until stiff peaks form. This usually takes about 5-7 minutes.
- Make sure it's completely cool before transferring to jar or container. Keep this stored in an airtight container in the refrigerator for up to one week.
Notes
Extracts: We tested this recipe a few different ways, and we found that the best combination for marshmallow flavor (without using marshmallow extract) is vanilla bean paste, imitation vanilla flavor, and a tiny bit of almond extract. Without the imitation vanilla and almond extract, it still tastes good, but doesn't quite have that marshmallow flavor.
Whip to your desired consistency: I like keeping this a little on the softer side (it's easier to spread!). Ours forms a distinct peak that falls over at the very top. If you want a firmer spread, keep mixing to form even stiffer peaks.