A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Real Marshmallows
- add review
- #5527
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
2 egg whites
1 teaspoon vanilla extract
1/2 cup raw cane sugar
1 tablespoon powdered marshmallow (root)
directions
Whip egg whites until almost stiff. Add vanilla and whip until stiff. Then whip in the sugar, 1 tsp at the time.
Finally, add marshmallow and whip again. Place by teaspoonful on cookie sheet. Bake in 325 degrees F oven for 1 hour.
added by
zxcvbob
nutrition data
Nutritional data has not been calculated yet.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
September 12, 2009
We stopped the cooking process at about 45 minutes. The end product was more like a meringue. It is a decent meringue but not a marshmallow in any way. I am looking for how to start with a marshmallow tea and then add the sugar but I haven't found any template recipe.
The trouble with this recipe may lie in that it actually retains all the powdered marshmallow root in the final product. It is very overpowering, and reducing the amount could help, but here's another solution: Other recipes claiming authenticity from ancient times call for whole pieces of marsh mallow root, which are removed once the sap has been boiled out of them--only the sap from the root goes into the final product. The sap has a thickening quality to it that may be what the gelatin in modern recipes (which don't have any marsh mallow in them) is replacing. If you are trying to replace storebought marshmallows with something healthier, these modern homemade marshmallows are not the ticket--they will also call for tons of white sugar and/or corn syrup while lacking any redeeming health benefits of the marsh mallow. I suggest finding a recipe that uses the boiled (unpowdered) marsh mallow root, and subsitute xylitol (if you haven't heard of it, Google it and start reading) for the sugar/corn syrup. Additionally, I noticed that the recipes which use just the sap from the boiled root and call for gum arabic or the like, don't require the baking this recipes calls for, which does does seem like overkill, adding a dry, overcooked taste to the rather interesting flavour of marsh mallow. We are still in the experimental stage of coming up with a truly suitable guilt-free (possibly even healthy) alternative to those nasty storebought things our children can't get enough of, and will post again when we have a something concrete. Healthy eating!
January 16, 2006
This recipe is worthless. At the 325 temperature for one hour: the outsides were tan, but the insides turned to charcoal. I then tried the recipe again, but dropped the temperature to 200 degrees Fahrenheit. They were dried out, and useless. A warning: don't bother with this recipe.