Biscoff marshmallow fluff
If you have not tried Biscoff marshmallow fluff it is time to change it! This gooey and rich cream is lush and loaded with Biscoff spread and Biscoff biscuits. make a double batch as this wonderful no-bake dessert disappears in seconds!
How to make Biscoff marshmallow fluff
Making this recipe is quite straightforward but it requires precision, a kitchen thermometer and a kitchen scale to achieve the best results.
You need to add sugar, water and golden syrup into a medium pot. Stir it well so ingredients combine. Then turn on the heat and cook the mixture until it reaches 110C (230F). Then you have to start beating egg whites until you get stiff peaks. When sugar reaches 120C (248F), turn off the heat and start pouring the syrup to your meringue. Keep pouring it on the side of your bowl. Keep mixing for about 6-8 minutes until marshmallow fluff thickens and becomes glossy. Let it cool down completely and then add Biscoff spread and Biscoff biscuits.
Tips:
- I have used golden syrup in this recipe as this is what I had at home, but you can use corn syrup or honey or glucose syrup as well. Please bear in mind that some food extracts can color your marshmallow fluff.
- Another important matter is making sure that the bowl for beating egg whites is moisture and grease free. The tiniest amount of either of these two will prevent egg whites from getting to stiff peaks stage.
- When you add water, sugar and golden syrup stir it well, but when you turn the heating on, do not stir anymore!
- When you are adding biscuits to the fluff decide on how big the pieces of biscuits should be. If you want to use a pipping nozzle and use marshmallow fluff as a filling for cookies etc, make sure you grind biscuits into a powder or tiny pieces. Bigger pieces will block pipping nozzle.
- I always use normal egg whites from whole eggs but recently I bought few bottles of pasteurised egg whites. I wanted to test if there will by any difference using different egg whites. The results were quite surprising. Egg whites from the bottles took longer to beat and meringue did not hold its shape as it should. It was very weak and collapsed quickly. I have tried 3 different brands available in the UK. For such reason I will only use egg whites from whole eggs. This is my personal observation.
What does the Biscoff marshmallow fluff taste like?
Simply speaking - it tastes lush! It is obviously very sweet but at the same time it does not taste sickly sweet. If it makes sense? It's fluffy, light, creamy and is bursting with caramelised Biscoff flavour.
How can I use Biscoff marshmallow fluff
The options are pretty much limitless. You can just eat straight on its own. Also, you can add it on top of ice cream or cookies. The consistency is pipeable so it is great as a cake or a cupcake frosting or as a filling for macarons. The sky is the limit.
How to store Biscoff marshmallow fluff
Store it in an air-tight container at room temperature for up to a week. I would recommend using it as soon as possible. In my opinion marshmallow fluff does not freeze well.
If you are looking for more Biscoff desserts, I can recommend you the following:
Biscoff and white chocolate blondie
Click this link if you want to see all my recipes with Biscoff
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source - https://livforcake.com/homemade-marshmallow-fluff/
Enjoy!
Creamy and gooey Biscoff marshmallow fluff
- 105 g egg white (egg whites from 3 large eggs)
- 180 g granulated sugar
- 240 g golden syrup (or corn syrup, or honey or glucose syrup)
- 80 ml water
- 150 g Biscoff (spread)
- 150 g Biscoff (biscuits)
- 1/4 tsp salt
- 1 tsp vanilla extract (or any extract you wish to use)
IMPORTANT: to make this recipe you need a sugar thermometer and a scale.
IMPORTANT: you will be dealing with hot sugar syrup, so please please please BE CAREFUL
In a medium pot add sugar, water and golden syrup, stir well until sugar dissolves.
NOW, add sugar thermometer to the pot (if you use one) and turn the heating on medium. If you are using different kind of sugar thermometer (digital, etc) keep checking the temperature.
It will take some time (about 10- 15 minutes) for the sugar syrup to heat up. You are aiming for 120C° (248F). You will notice that bubbles will start to form. The longer you boil your sugar syrup, the thicker it will become and bubbles will become bigger.
In a medium bowl add egg whites and salt. If you are using plastic bowl, clean it well with vinegar or lemon juice. Remember, if there is a tiny amount of grease or moisture in the bowl, the meringue will fail to beat up.
When sugar syrup reaches about 110°C (230F) start beating up egg whites until you get soft peaks.
Then, when the sugar syrup reaches 120C° (248F) , turn the gas off and slowly start pouring the hot syrup into the meringue. The safest way doing it is to pour the syrup on the side of the bowl. Keep pouring the syrup while whisking ingredients.
When all the syrup has been added to the meringue, keep whisking the mixture for about 5-6 minutes until it thickens up and cools down.
Next mix in Biscoff spread and crushed Biscoff biscuits.
Store Biscoff marshmallow fluff in an-air tight container for up to a week.
Enjoy!