This year was a huge for me professionally. I published my first article with the Chicago Sun Times, I began writing a blog for Serious Eats and I published my first cookbook,”Mmm Marshmallows,” a feat I am most proud of (available now, Ryland Peters & Small).
Mmm Marshmallows features thirty delicious recipes for marshmallows and marshmallow treats. From Champagne and Strawberry to S’mores, Fluff, Marshmallow-baked brownies, PBJ S’mores, Apple Caramel and my personal favorite: Chocolate and Merlot.
The book is available on Amazon.com, Barnes & Noble and anywhere you usually buy books (except for Powell’s book sellers in Portland—they haven’t arrived yet, boo). It’s a wonderful collection of recipes, treats, and flavors that will surely brighten up a dreary Fall or Winter afternoon.
Hiya, I have just bought this book and in the basic Vanilla Marshmallows recipe (page 6) there is no mention whatsoever of Egg Whites, is this a major misprint, or are you Wonder Woman in disguise and actually able to make egg free Mashmallows! I do not want to waste ingredients by trying the recipe unless I am sure it is correct. Must say the pictures are devine and I am itching to make all of the yummy treats!
HA! Wonder Woman I am not, but I do skip egg whites in my mallows and yield amazing results! If you are weary about not using them, go ahead and add them! You can do this by beating two whites in a separate bowl (with a clean hand-mixer) until they hold stiff peaks. Fold this into the marshmallow mixture after it is done beating. Add flavoring if using and quickly pour into your prepared pan. Like I said, I don’t use them and I love my mallows, but I did want to give you options. Let me know if you have any other questions.
Carol