Marshmallow Topping

Tonight we are getting our first snow storm of 2012! Really, our first snow storm this winter. And what could possibly be a better way to celebrate than a mug of hot cocoa topped with some homemade marshmallow?

Glad I made extra when I whipped this up the other day for lemon cupcakes!

This topping is great as an add-in to cocoa, as a frosting, in the infamous fluffernutter sandwich {as my hubs pointed out}, and to dip cookies in. Or, if you're like me you can use the tried and true method of just eating it off a spoon!

The recipe was in a recipe box I received at my Bridal Shower years ago. All the recipes inside were handwritten by the shower guests and unfortunately I have no idea who wrote this one. No one has owned up to it! So, if the author is reading this, THANK YOU!

What you'll need:
 4 egg whites, at room temperature
1 cup of granulated sugar {you can use white or brown}
1/2 tsp. cream of tartar
1 tsp. pure vanilla extract {lemon or mint can also be used, I have not tried this}

What you need to do:

In a large bowl that can withstand heat, mix together egg whites, sugar and cream of tartar.
Add 2 to 3 cups of water to a pot and bring to a simmer.
Place the bowl with the egg white mixture into the simmering water, constantly whisking for about 5 minutes. 

The sugar should dissolve completely and the mixture should be quite warm to the touch.
Remove the bowl from heat. 

Using a mixer mix at medium to medium-high speed, add the vanilla and continue mixing until peaks begin to form in the marshmallow. This should take 8 to 10 minutes. 

Immediately frost your cupcakes. 

I piped mine from a bag onto my favorite mini-lemon cupcakes and added some sprinkles. 

You can get the recipe for lemon cupcakes HERE. 

If you have leftover marshmallow place in a sealed container in the refrigerator to use in cocoa or for whatever else you can think of.

Oh! And when making the cupcakes, it helps if you have a cute little sidekick to help you mix the batter ;)

Enjoy!