someDr. Almond Fruit Powder Strawberryoptional or other flavour
First mix egg white powder with 1/3 of t he water and allow to swell for 15 minutes while stirring occasionally, then add remaining water.
Gently beat up egg white until foamy, then whisk until very stiff at top speed. Please ALWAYS use glass or stainless-steel kitchenware – in a plastic bowl, the result won’t turn out that perfect!
Briefly boil up 50g fluff magic, 10g gelatin and the sweetener (optional) with 70ml water.
Allow the mixture to flow into the beaten egg white in a thin stream using a blender on highest speed. Continue stirring for at least 1 minute. This causes the cream to increase in volume. The longer you stir the stiffer the mass! You’ll get best results using a blender!! Finally, fold in the flavour and fruit powder (optional)!
The marshmallow fluff mass should be processed super-quick and when still warm, as it will start to set very rapidly.
Squirt into moulds and allow to cool for approx. 2-3 hours. When using smaller moulds with motifs, those should be additionally put in the freezer for approx. 30 minutes – the marshmallows can be removed from the moulds much easier. And it’s the same as for fluff desserts – please store in a cool place and consume within 24 hours.
PLEASE NOTE! You’ll get all ingredients for the fluff with our saver bundle – see link further below!