Cinnamon Apple Marshmallow Fluff
Light, fluffy cinnamon apple marshmallow fluff made with egg whites, maple syrup, and freeze-dried apples -- no corn syrup or refined sugar! Add to your favorite fall beverage, on top of pancakes or waffles, or use as a healthier merengue frosting!
Ingredients
- 2 2oz bags freeze dried apples *total of 4oz* See notes!¼
- 3 egg whites
- 1 cup maple syrup *can sub honey but the flavor will be stronger
- 1/3 cup water
- 1 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar *don't omit! This stabilizes the egg whites
- 1 1/2 tsp apple pie spice *more as desired
- pinch of sea salt
Instructions
- Note: Please see FAQ's in the notes below! 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.
- 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 apples to a food processor or blender and blend until powder form and no clumps remain. I recommend using a blender, as you want ZERO chunks and a very fine powder. Once the egg whites are in stiff peaks, add the apple powder and whip again for a minute. The mixture will deflate a tad and become thick, thats okay! Once combined, you can turn off the mixer while you make the syrup.
- In a medium/large pot, add the water, then the maple syrup. Set on the stove, turn the heat to medium/high 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, simply lower the heat just slightly. I highly recommend getting a cheap candy thermometer from Amazon. It's VERY important it reaches 240 to prevent the fluff from deflating later on.
- Remove the syrup mixture from the heat. While the mixer is going on low, very slowly pour the syrup into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (anywhere from 3-8 minutes). Add in the vanilla and cinnamon/apple spice and whip for another minute.
- Note: This apple flavor isn't as fluffy as the classic, but it should still fluff up! If your fluff seems as though it's fallen flat, keep whipping! Let the mixer do its thing. This can take 10 minutes sometimes. It'll fluff back up!
- Place in a large jar or container. This marshmallow fluff stores is best within the first 3 days. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
Video
Notes
Be sure to use FREEZE-DRIED APPLES, not just dried apples!
FAQ
- Is this safe to eat without baking? Yes. Heating the egg whites and maple syrup to about 160°F over the double boiler pasteurizes the mixture, just like Swiss meringue.
- Can I use fresh apples instead of freeze-dried? Not in the fluff itself. Fresh or cooked apples add moisture that deflates the foam. Freeze-dried apple powder gives concentrated apple flavor without the water.
- Can I use applesauce or apple juice for the apple flavor? No, for the same reason. Any extra liquid will keep the egg whites from whipping to stiff peaks.
- What can I use this fluff on? Oatmeal, pancakes, yogurt, baked apples, coffee, or a slice of angel food cake. It also pairs nicely with a warm bowl of blueberry pancake bowls for a dessert-style breakfast.
- Why did my fluff deflate quickly? Usually under-whipping (it needs true stiff, glossy peaks), skipping the cream of tartar, or adding in the apple powder too aggressively.