Olive Oil Marshmallow Creme Recipe | The Olive Crush

Olive Oil Marshmallow Creme

Olive Oil Marshmallow Creme
Marshmallow creme has found its place on the Thanksgiving dinner table, so why not add a healthy version of it to your cooking list? This recipe is great to spread over sweet potatoes and yams, or to mix with or top your Jello gelatin dishes. If you have any leftovers, try it with a bit of cocoa powder to top your coffee.

Olive Oil Marshmallow Creme
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  1. 4 egg whites, at room temperature
  2. Pinch of salt
  3. 1/3 cup water
  4. 1/3 cup honey or light corn syrup
  5. 1 cup organic sugar
  6. 1/4 teaspoon vanilla beans
  7. 1/4 cup Arbequina Extra Virgin Olive Oil
  1. In a saucepan, combine water, corn syrup, and sugar and set over medium-high heat.
  2. Use a candy thermometer to monitor the temperature, allowing it to reach no more than 245°F.
  3. Meanwhile, in a mixer with the whisk attachment, beat the egg whites with the pinch of salt on the highest speed. It is important for the egg whites to be at room temperature in order for them to reach their maximum volume.
  4. Continue to beat until stiff, glossy peaks form.
  5. When the sugar/corn syrup mixture reaches 245°F, remove it from the heat.
  6. Reduce the mixer speed to low and slowly pour the sugar syrup into egg whites. Once all the syrup has been added, increase the speed to medium-high and add olive oil and the vanilla beans.
  7. Mix until cool; the bottom of the mixing bowl will be cool to the touch, this should take about 5 minutes.
  8. Store in the refrigerator.
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