Monday, August 11, 2008

Marshmallow Whipped Cream

Ingredients:

1 heaping tbsp Whitman’s Marshmallow Whip
1 egg white

Directions:

Beat the egg white until very stiff
Add marshmallow whip and beat until smooth and fluffy with heavy duty egg
beater
Drop on top of dessert

To use as a meringue glace or on puddings or pies:

Place in a slow over (250) for 15 minutes or until delicately browned

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