{}

Rabarcello marshmallow

This recipe not only uses fresh egg whites, but also ovoneve (also known as albumin). This is a powdered egg white that can be easily beaten. Make sure you mix it well, because the powder quickly forms lumps.

Creation by Edwin Schellekens, culinair adviseur HANOS, the Netherlands.

Makes 400g.

component image
component image

Allergens and dietary requirements

  • Egg

Ingredients

50
g
egg white
50
g
water
25
g
ovoneve
200
g
sugar water
100
g
rabarcello
15
g
gelatin leaves, soaked in cold water
as needed
icing sugar

Scale recipe

component image