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Homemade marshmallows - egg white or no egg white?

post #1 of 6
Thread Starter 

I want to make homemade marshmallow pops for a market stall and want the best tasting deliciously fluffy marshmallows! But I've found a mixture of recipes online, half of which use egg white and the other half doesn't. I'd just like to know which one is better! I've not made either before so would love to know from anyone who has.

 

 

TIA :)

post #2 of 6
I'm in the no egg white camp.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 6
I did one with eggs and it wept loads. The egg free was much better.
post #4 of 6

I didn't even know you could make marshmallow w/o egg whites!!!!!  I have only ever made them with eggs, which were delicious. I am so inspired to attempt vegan marshmallows now that I know I can make them w/o eggs.  I can sub agar agar for the gelatin.

post #5 of 6

I've always made marshmallows with no eggs - not as perishable that way. So I don't know which one is better, but no egg whites is perfectly good, fluffy, and yummy. :D

Yes, the honey from the comb is sweet to your taste; know that wisdom is thus for your soul...
Proverbs 24:13b-14a

 

~Licensed, inspected, home-based baker~

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Yes, the honey from the comb is sweet to your taste; know that wisdom is thus for your soul...
Proverbs 24:13b-14a

 

~Licensed, inspected, home-based baker~

Reply
post #6 of 6
I prefer egg white marshmallows. The ones made with only gelatin seem weird to me. They don't handle heat at all. I've used only gelatin marshmallows for s'mores brownies before, and there are just hollow bubbles where the marshmallows were. Melted & disappeared. I guess it's just preference, or what they will be used for. Make a batch of each and see what works for you.
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