Fluffernutter Sandwich Cookies with Homemade Marshmallow Creme
  • 2 egg white equivalents (check your meringue powder! I needed 4 teaspoons of meringue powder and 4 tablespoons of warm water)
  • ΒΌ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • 1 teaspoon vanilla extract
  1. Combine the egg white equivalents and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium until the mixture begins to turn opaque and frothy, and then whip on medium-high until he mixture can hold "soft peaks." In other words, it should be thick, fluffy, and white, but any peaks or ridges formed should dissipate instead of holding fast forever.
  2. Meanwhile, combine the sugar, corn syrup, and water in a medium saucepan and heat over medium-high heat, stirring occasionally. Bring it to a boil and then remove it from the heat. If the egg whites reach the "soft peak" stage before the syrup is ready, just turn your mixer off.
  3. Set the mixer to low and carefully pour the sugar mixture in a slow, steady stream into the egg mixture.
  4. Once all the sugar syrup has been added, kick your mixer back up to medium-high and whip until everything is white, fluffy, and can hold stiff peaks. It should look and behave a bit like shaving cream.
  5. Add the vanilla and mix until just combined.
  6. Turn off the mixer and transfer a portion of the marshmallow creme to your piping bag or ziplock bag.
  7. Pipe fluff onto half of your cookies, add the un-fluffed cookies on top to make a sandwich cookie, and enjoy!
  8. Leftover fluff can be stored covered in the fridge for 1-2 weeks. Cookies can be stored in an air tight container on the counter.
Recipe by The Artisan Life at https://www.natashalh.com/fluffernutter-sandwich-cookies-with-homemade-marshmallow-creme/