I love lemon a lot so when I wanted to make this marshmallow creme,I thought,why not make it lemon? and am glad I went for the lemon flavor instead of just vanilla. This is a light and airy creme.It can be spooned over ice cream and maybe some hot fudge,sandwiched between cookies,used as a filling in cupcakes,a dessert component or just enjoyed by spoon fulls.
If you want it plain,just omit the lemon and orange zest.
2 Egg Whites
130 g Sugar
1/4 cup Water
A pinch of Salt
4 Tbsp Corn syrup
A splash of Vanilla
Zest of 1 lemon
Zest of 1 orange
Juice of 1/2 Lemon
Make the sugar syrup by combining the sugar,salt,corn syrup and water in a sauce pan over medium heat.
Stir until the sugar dissolves,stop stirring and let cook until it gets to 240°F or soft ball stage(the cold water test.drop a little in cold water,if it forms a ball that is pliable between your fingers,it is ready)
Before the sugar syrup gets to that stage,whip your egg whites to soft peak,add the lemon zest,orange zest and the juice of 1/2 a lemon
Whip. When your sugar syrup has reached the desired temperature,pour on the side in a slow stream while whipping your egg whites.It might look soupy at first but keep whipping.
Whip until thick,add the vanilla and whip to incorporate.