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Marshmallow Whip

Marshmallow Whip

A recipe for homemade Marshmallow Whip from the cookbook, Marshmallow Heaven.
Course Dessert
Cuisine N/A
Keyword dessert, homemade, marshmallow
Prep Time 20 minutes
Cook Time 8 minutes
0 minutes
Total Time 28 minutes
Servings 3 (16 ounce) Jars


  • 3 large egg whites
  • 1 teaspoon cream of tartar
  • 1/3 cup water
  • 3/4 cup sugar
  • 3/4 cup simple syrup or light corn syrup
  • 1 teaspoon vanilla bean paste


  • Place the egg whites into the bowl of a stand mixer along with the cream of tartar, and mix on medium until firm peaks form.
  • In a small saucepan, combine water, sugar, and simple syrup or light corn syrup. Place over medium-high heat, clip a candy thermometer (best to use a digital thermometer if you have one) onto the side of the pan, and continue to cook until the mixture reaches 240˚F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
  • Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the egg whites. Make sure this is poured slowly; if poured too fast, you could cook the egg whites. Once you have added all the syrup, increase the speed to medium.
  • Continue to whip until the mixture becomes very thick and glossy, approximately 10 to 12 minutes. Add the vanilla bean paste during the last minute of whipping. 
  • When ready, pour the marshmallow mixture into a container to use at your leisure. You can store this in your refrigerator for up to 2 weeks, if it lasts that long.