Who doesn’t like marshmallow creme?!
1c sugar, divided
4 egg whites
1. combine 3/4c sugar and 1/4 cup water in a small saucepan over medium-high heat. attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240 degrees, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.
2. place egg whites, salt and vanilla in a medium bowl. with your hand mixer (or for those of you spoiled w/a stand mixer, attach your whip attachment) whip on high until frothy. slowly add remaining 1/4c sugar. whip until medium peaks form. reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. increase speed to high and continue whipping until stiff peaks form. recuce speed to medium and whip until meringue is cool.
why did I make this? because I found a recipe for white chocolate syrup…for my coffee. and sweet potato fries require it, but you’ll need to mix in cinnamon.