SUGAR FREE MARSHMALLOW CREAM (SALLYE)
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- envelopes unflavored gelatin
- 1/4 c
- cold water
- 3/4 c
- boiling water
- 3 Tbsp
- splenda or other sugar substitute
- 1 tsp
- vanilla extract
- 3 large
- egg whites
Boil 3/4 cup water. Stir in gelatin and stir until dissolved.
Remove from heat and let cool until the consistency of syrup.
Stir in sweetener and vanilla.
Slowly drizzle gelatin mixture into egg whites, continuing to beat.
Beat for approximately 10 to 15 minutes on high until the mixture is thick, has medium peaks and is no longer shiny.
Let sit for 30 minutes (or more!) to firm up.
Dust with light coating of flour, shaking off excess
Store in air tight container in the fridge.
If you want to use as marshmallow cream, you can skip this step and immediately place in airtight container and store in friege.