Creativity salvages a dessert fail
This recipe came from an attempt to make meringues, a lovely, cloud-looking desserts. The meringues were an epic fail, so I decided to salvage the $5 recipe and make marshmallow cakes.
I used too much whipping cream, a substitute for cream of tartar, which my local, small town grocer doesn’t sell. I could have driven to a specialty shop, or tried a different grocery store, but I decided (against my better judgment) to test the recipe with whipping cream.
To make these delicious marshmallow cakes, start by mixing three egg whites until they’re foamy. It takes about two minutes and expands a lot, so use a large bowl. Now, here’s where the recipe leaves meringue territory and starts to look more like a marshmallow: Dump the entire amount of single serving whipping cream into the bowl and continue whipping. Slowly add two cups of sugar and keep going until it gets a somewhat whipped cream consistency. It still won’t be light and airy, but it will taste like whipped cream and expand quite a bit.
Then, put in a half teaspoon of vanilla and whip some more. Next, swirl in some melted chocolate. Be careful not to melt the chocolate. If you do this in small amounts it can make a really pretty design. If you do this with a lot of chocolate and use a spoon, it becomes a chocolate marshmallow cake. You decide.
Put the mixture onto a couple pans and bake for one hour at 200 degrees. I made a couple of very thin cakes by using cookie sheets.
Once they came out, I tried using a variety of toppings based on what I think should go on marshmallows. My favorite was chocolate chip and banana, but you could also try sprinkling color sugar, especially if you choose to make pretty chocolate swirls, whipped cream or a variety of other fruit.
Ingredients: Marshmallow Cake Recipe 3 egg whites 1 single serving milk carton of whipping cream 2 cups of sugar ½ teaspoon of vanilla Chocolate chips and other toppings as desired
