Marshmallow Filling
 
Makes 3 to 4 cups
Ingredients
  • 3 large egg whites (90 grams)
  • ½ teaspoon (1 gram) cream of tartar
  • ⅔ cup (133 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ¾ cup (255 grams) light corn syrup
  • ⅓ cup (80 grams) water
  • 2 teaspoons (12 grams) vanilla bean paste
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at low speed until foamy, about 2 minutes. Increase mixer speed to medium. Add 2 tablespoons (24 grams) sugar, and beat until soft peaks form, about 2 minutes.
  2. In a medium saucepan, cook corn syrup, ⅓ cup (80 grams) water, and remaining ⅔ cup (133 grams) sugar over medium heat, stirring frequently, until mixture reaches firm ball stage (248°F/120°C on a candy thermometer), about 15 minutes.
  3. With mixer on medium speed, add corn syrup mixture in a slow, steady stream.
  4. Increase mixer speed to high, and beat for 5 minutes. Add vanilla bean paste, and beat for 1 minute. Store in an airtight container at room temperature for up to 2 weeks.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/nutella-marshmallow-strudels/