Marshmallow Fluff

This marshmallow fluff has so many potential uses. And can be made in small batches. My aim was to make a s’more like biscuit. I have yet to decide what to call these, so suggestions are welcome.

Marshmallow Fluff
Marshmallow Fluff
Head straight on to the Recipe For ♥ Marshmallow Fluff ♥
From plant to machine

The first marshmallows were exactly what the word suggests, the mallow herb that grows in marshes. The root of this plant was used medicinally to soothe sore throats, treat coughs, and heal wounds. They were prepared by turning the root into pulp and boiling it with honey until thick. It was then strained and cooled before being used. Fast forward to the mid 19th century and France. Confectioners whisked the dried marshmallow root with sugar, water and egg whites and placed it into a mould. Pâte de Guimauve was the resultant dessert. After this, the process progressed to using moulds layered with corn starch, and replacing the mallow root with gelatin. This stable form of marshmallow is what we are used to today. Commercial marshmallow making has been highly automated since the 1950s where machines extrude the confectionary.

3 ingredient marshmallow fluff

I make a lot of ice cream and I always have egg whites to hand. I freeze these in ziploc bags and take them out to defrost as needed. Commercial marshmallows will use dried egg whites. This is because the end product needs to be shelf stable. Long time readers will know I am sucrose intolerant. Did you know that sugarcane and sugar beets are the two primary sources of what is commercially called sugar. This sucrose is a disaccharide, meaning it has one glucose and one fructose molecule. In my recipe I have used xylitol and honey to add the sweetness. I did not use gelatine for this recipe as I was not looking for a marshmallow confectionery. I wanted marshmallow fluff to use to make a variation of s’mores.

Take a look at this inspiring recipe for ♥ Marshmallow Fluff ♥ from Lavender and Lime #LavenderAndLime Click To Tweet

Marshmallow Fluff


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Marshmallow Fluff

You can replace the xylitol with caster sugar on a gram for gram basis
Recipe Category: Dessert, Sweets
Makes enough for: 1 batch Marshmallow Fluff
All Rights Reserved: An original recipe from Lavender and Lime


  • 50 g xylitol
  • 15 g honey
  • 1 egg white


  • Place the xylitol, honey and egg white into a glass bowl and set over a bain-marie
  • Over a medium temperature heat the ingredients while whsiking with an electric beater
  • Continue to whisk until the ingredients have doubled in volume and are stiff enough to pipe
  • Place into a piping bag and use immediately, as needed
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12 thoughts on “Marshmallow Fluff

  1. 5 stars
    I loathe gelatine and never use it! I skip over any recipes with it. Tho back in the day my sister and i used to make marshmallows and I guess we used gelatine! Your fluff sounds great!

      1. It’s made from boiling animal bones so it’s a bit of a hangover from my vegetarian days And i hate the texture.

    1. I have to keep mentioning is as a lot of people have not been following my blog for as long as I have been blogging 🙂

  2. 5 stars
    Marshmallow fluff sounds like so much fun and I know it would be delicious. Your biscuits look great, such a clever idea Tandy.

  3. Really a little history on the marshmallow was intriguing! I love how you sweeten this fluff with xylitol, something I always have in my house. And it can be made into small batches which is ideal! Thanks for the inspiration.

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