A delightfully light and fluffy Marshmallow Frosting that looks really impressive on a chocolate cake. If you are decorating your cake or cupcakes with fruit or chocolate chips, you will need to place them before the marshmallow sets.
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Heat the maple syrup in a small saucepan and set aside.
Add the water to a small jug and sprinkle over the gelatin, leave to soften. Set aside.
Add the egg white and salt to a medium stainless steal or glass bowl. Use an electric beater to whip the egg whites until you have firm peaks.
Pour the hot maple syrup into the gelatin mixture and stir quickly to dissolve the softened gelatin.
Slowly drizzle the maple syrup/gelatin mixture into the beaten egg whites while you continue to beat on high (the hot syrup will cook the eggs whites). Stop and add the vanilla, then continue beating for a further 2 minutes to produce a lovely shiny frosting.
Once you have finished beating you will need to frost your cake within 5 - 10 minutes before the marshmallow firms up. It's best to serve frosted cakes on the day. If you are decorating your cake, place your extra toppings or garnishes so they are nestled in place before the frosting sets.
Note: You can add Marshmallow Frosting to a pipping bag to decorate a birthday cake, just work quickly.
Ensure you use unflavoured gelatin in my recipes. ‘Great Lakes’ is a brand I use which is made from Kosher grass-fed beef. When using gelatin to thicken desserts, use the red carton. The green carton (which is cold water soluble and does not thicken) I use to add to smoothies and drinks. Gelatin is pure collagen protein, which is good for bone and joint care. It is also excellent for skin, hair and nails (helps the wrinkles from the inside).
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.
Egg white is the clear liquid part of an egg, also called the albumen. Egg white consists primarily of about 90% water into which is dissolved 10% protein and almost no fat or carbohydrate. Egg whites can be whisked, which will increase the volume making them ideal to use in light desserts, like mousse. Egg white can also be brush on baked goods to form a shiny glaze. Purchase free range or organic eggs.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.