When you make creme brulee you end up with alot of egg whites. Down another recipe rabbit hole it went! This summer a friend sent us a large batch of their home made fluff, and i was intrigued at the difficulty and the joy it could bring.
It was definitely an interesting process! I was surprised at the sounds it made when pouring the hot syrup into the whipped egg whites – i was convinced i had made rock candy!
Fluff
November 5, 2024
Category
Dessert
Great For 2
Snacks
Waste Not Want Not
Persons
a few
Serving Size
2 tbl – lots
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 2 large egg whites
- 1 teaspoon pure vanilla extract
Instructions
- Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer.
- Heat just until the mixture reaches the soft-ball stage (240°F).
- While the syrup is heating, add the whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
- Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl, so it has time to cool slightly before hitting the egg whites – but be careful!
- Once all of the syrup has been added to the egg whites, turn the mixer to high speed and beat until stiff peaks form about 7-8 minutes.
- Transfer to an airtight container and store in the refrigerator for up to ten to fourteen days.
Verdict:
This was a great result. I was worried with how much sugar ringed the bowl, and hoped we didn’t lose the sweetness, and i had nothing to worry about.
These made an amazing fluff-nutter
If you make this recipe, let me know what you think?
