Marshmallow Creme (Gluten Free)

Category: desserts
Marshmallow Creme (Gluten Free)
(Makes @ 3 cups)

2 egg whites, (100 grams) at room temperature
1¼ cups granulated sugar (250 grams)
½ cup water (4 oz)
⅛ tsp cream of tartar
⅛ tsp kosher salt

NOTES: It can keep for up to 2–3 months in the freezer, if you freeze in small portioned sizes and wrap in plastic wrap and store in a freezer-safe container. Remember to mix a little after thawing as the consistancy can change from being frozen.
 

Whip the egg whites unmtil soft peaks form.

In a medium sized saucepan on medium-high heat, add the sugar, water, cream of tartar and salt, and whisk together. Cook without stirring until it reaches 240°F on an instant-read or laser/candy thermometer.

Remove from heat and allow it cool for five minutes.

With the mixer on low speed, making sure the sugar mixture doesn't hit the whisk, pour the sugar mixture carefully down the side of the mixer bowl.
Mix about 5 minutes.

Place the marshmallow creme in a sealed container and place in the refrigerator for up to 4 days.

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