Homemade Marshmallows - Egg White Or No Egg White?

Decorating By Jasmin32 Updated 13 Feb 2014 , 4:49am by rychevamp

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Jasmin32 Posted 10 Feb 2014 , 11:43am
post #1 of 6

I want to make homemade marshmallow pops for a market stall and want the best tasting deliciously fluffy marshmallows! But I've found a mixture of recipes online, half of which use egg white and the other half doesn't. I'd just like to know which one is better! I've not made either before so would love to know from anyone who has.



TIA :)

5 replies
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leah_s Posted 10 Feb 2014 , 12:30pm
post #2 of 6

AI'm in the no egg white camp.

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cupcakemaker Posted 10 Feb 2014 , 12:43pm
post #3 of 6

AI did one with eggs and it wept loads. The egg free was much better.

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LeanneW Posted 13 Feb 2014 , 12:56am
post #4 of 6

I didn't even know you could make marshmallow w/o egg whites!!!!!  I have only ever made them with eggs, which were delicious. I am so inspired to attempt vegan marshmallows now that I know I can make them w/o eggs.  I can sub agar agar for the gelatin.

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justdesserts Posted 13 Feb 2014 , 4:12am
post #5 of 6

I've always made marshmallows with no eggs - not as perishable that way. So I don't know which one is better, but no egg whites is perfectly good, fluffy, and yummy. :D

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rychevamp Posted 13 Feb 2014 , 4:49am
post #6 of 6

AI prefer egg white marshmallows. The ones made with only gelatin seem weird to me. They don't handle heat at all. I've used only gelatin marshmallows for s'mores brownies before, and there are just hollow bubbles where the marshmallows were. Melted & disappeared. I guess it's just preference, or what they will be used for. Make a batch of each and see what works for you.

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