Gluten Free Marshmallow Cream – Frosting or Filling

Ingredients:

• 2 large egg whites, at room temperature (or 2 tablespoons liquid from can of cannellini beans)
• 1/3 cup granulated sugar
• 1/8 teaspoon cream of tartar
• Tiny pinch salt
• 1/4 cup light corn syrup (or gluten free brown rice syrup - Lundberg) (for a gooey texture) (optional)
• 1/2 teaspoon pure vanilla extract (or gluten free artificial clear vanilla)

Instructions:

1. Add egg whites, sugar, cream of tartar, salt and (corn syrup, if using) to a heat-proof bowl and whisk to combine. Place over a saucepan of simmering water (not touching bowl). Constantly whisk until the mixture becomes hot, about 5 minutes and when it reaches about 148°F.
2. Pour the mixture into the bowl of your electric mixer and beat on low speed for about 1 minute. Increase the speed to high and whisk until stiff peaks form, about 6 minutes.
3. Add vanilla and whisk just until combined.
4. Use immediately in your favorite desserts. When piping into fancy designs, you may use a torch to brown the edges. Use as a frosting or to fill cupcakes or whoopie pies.

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