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In a commercialized setting, dried albumen is used as opposed to fresh egg whites. In addition to convenience, the advantages of using dried albumen are an increase in food safety and the reduction of water content in the marshmallow. Fresh egg whites carry a higher risk of Salmonella, and are approximately 90 percent water. This is undesirable ...
In Bolivia, Chocolates Condor is the traditional manufacturer of "Beso de Negro" (Negro Kiss). The confection is similar to the German Schokoküsse in its use of a sweetened egg white foam filling rather than a marshmallow-based filling. There have been attempts to introduce variations in flavor, but the "classic" version remains the most popular.
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There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.
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The earliest mention of marshmallow creme in an American cookbook is from Fannie Farmer's Boston School Cook Book, printed in 1896. However, the author does not give a recipe for marshmallow cream in this book, instead giving a recipe for marshmallow paste in the cake filling section.
The Parton sisters' sweet potato casserole recipe calls for sweet potatoes, butter, light brown sugar, vanilla extract, salt, ground cinnamon, raw pecans and mini marshmallows. (You can check out ...
The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sprinkle graham cracker crumbs evenly over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan and invert the slab onto a work surface.