This is a variation on Homemade Marshmallow Cream and Strawberry or Cherry Marshmallow Cream. We used it to make sandwich cookies and they were certainly good but a bit sticky. This recipe makes a wonderful filling for a layer cake and works well as a frosting.
3 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
1/4 cup cocoa
1. In a very clean
glass or metal bowl, beat the egg whites and cream of tartar until light
and foamy. With the mixer still running, sprinkle in the two tablespoons
of sugar. Continue beating until soft peaks form. Set aside.
2. In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
3. Drizzle the hot syrup into the egg whites with the mixer running on low. Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the extract and cocoa.
Let the marshmallow cream cool completely before filling the cookies.