Egg White Mallow Fluff

Directions

1. 1
   Place the base ingredients into a heavy saucepan and bring to boil over medium heat. Cover and boil for 2 minutes.
2. 2
   Remove cover, insert candy thermometer and boil to 240° F. Do not stir the mixture once the lid has been removed.
3. 3
   Remove the pan from heat and set it aside to cool for 3-4 minutes.
4. 4
   Meanwhile, once the temperature of the base reaches 220°F, place the whites and salt in the bowl of a stand mixer and whip to soft peaks.
5. 5
   Once the base has cooled for a couple minutes, slowly stream it down the side of the mixer bowl with the beater on medium speed (avoid the beater).
6. 6
   Beat in the vanilla and extra flavour if using.
7. 7
   Turn the speed up to high and whip for 7 minutes.
8. 8
   Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.