Marshmallow
2 egg whites
3/4 cup light corn syrup (Karo)
2 tbs of sugar (more or less)
Beat the egg whites in a heat resistant bowl until they get very fluffy . Put
the bowl in a water bath and add syrup. Keep on beating. Add the sugar (to
harden the mixture) and keep on beating. You'll need 2 spoons or so, depending
on the size of the eggs used. After 10-15 minutes the mixture will be cooked
and harden after it cools down. Keeps in refrigerator for a day or so and then
it starts to colapse.
Serve over sorbet, cakes or eat by the spoon.
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