For GAPS diet-legal marshmallow crème, use the measure for honey below in place of sugar. Marshmallow crème made with honey is best enjoyed immediately, it will begin to separate if stored. If you do store it and separation happens, a good whip can bring it back together for one more use.
2 egg whites
1/4 cup/2 oz honey OR 1/2 cup/4 oz/120g granulated or coconut sugar
1/4 cup water
2 teaspoons vanilla extract
1 teaspoon lemon juice
In a stand mixer with a whisk attachment or with a hand mixer, begin beating egg whites to soft peaks, adding the lemon juice once peaks begin to form. If your whites are whipped before the syrup is ready, just turn the mixer on low or off.
In a small saucepan, combine sugar (or honey) and water. Bring to a boil, aiming for a temperature of 235- 240 °F.
Turn mixer back on low speed, and slowly drizzle hot syrup into egg whites. Do your best to aim for the side of the bowl and not the beater (this will splatter hot syrup all over the bowl and leave chunks of hard sugar in your fluff).
Turn speed up to medium-high, and beat until the egg whites cool down to room temperature.
Serve immediately or store refrigerated for a couple days.
This recipe uses lemon juice as an acid to stabalize the whipped egg whites – because cream of tartar is not allowed when following the GAPS diet protocol. If you don’t have lemon juice, but have cream of tartar in the pantry, a pinch will serve the same purpose. Cream of tartar is the conventional acid used to stabalize egg foams.
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