Description
This blueberry marshmallow fluff is a delightful treat that combines the flavors of freeze-dried blueberries with a fluffy texture perfect for desserts or toppings.
Ingredients
Scale
- 1 1/2 oz bags freeze-dried blueberries
- 90 grams Carton egg whites (about 1/2 cup)
- 1/4 tsp cream of tartar
- 1/3 cup water
- 1 1/4 cups maple syrup
- 3/4 tsp vanilla extract
- pinch of sea salt
Instructions
- In the bowl of your stand mixer, whip the egg whites until they’re frothy, about a minute. Add in the cream of tartar and sea salt then whip to soft peaks (a few minutes).
- While they’re whipping, add the freeze-dried blueberries to a food processor or blender and blend until powder form and no clumps remain. Once the egg whites are in stiff peaks, add the blueberry powder and whip again for a minute.
- In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, lower the heat just slightly.
- Remove the syrup mixture from the heat. While the mixer is going on medium/high, very slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (2-3 minutes).
- Add in the vanilla and whip for another minute in a large jar or container. This marshmallow fluff stores best within the first 3-4 days but will last up to 1 week on the counter.
Notes
- It’s important that the bowl of your stand mixer is super clean with no grease residue or the egg whites may not whip properly.
- You can always re-whip the fluff if you feel as though it’s gone flat, but I’ve never had to do so.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg