Olive Oil Marshmallow Creme
- 4 egg whites, at room temperature
- Pinch of salt
- 1/3 C. water
- 1/3 C. light corn syrup*
- 1 C. sugar
- 1/4 t. vanilla beans
- 2 T. to 1/4 C. of your favorite Olive Tap 100% EVOO. Depending on your preference of how much of the olive oil flavor you desire, adjust the amount accordingly. For bolder oils such as Olio Nuovo or Ascolano, experiment with the 2T to 1/8 C. For some of the lighter oils, such as Sevillano or Arbequina, you can use up to 1/4 C.
In a saucepan, combine water, corn syrup, and sugar and set over medium-high heat. Use a candy thermometer to monitor the temperature. Meanwhile, in a mixer with the whisk attachment, beat the egg whites with the pinch of salt on the highest speed. It is important for the egg whites to be at room temperature in order for them to reach their maximum volume. Continue to beat until stiff, glossy peaks form. When the sugar/corn syrup mixture reaches 245F, remove it from the heat. Reduce the mixer speed to low and slowly pour the sugar syrup into egg whites. Once all the syrup has been added, increase the speed to medium-high and add desired amount of olive oil and the vanilla bean as well. Mix until cool; the bottom of the mixing bowl will be cool to the touch, this will take about 5 minutes. Store in the refrigerator.
For a Thanksgiving Day specialty, spread the Olive Oil Marshmallow Creme over your favorite sweet potato or yam recipe and toast in the oven.
*Note: We use Karo Light Corn Syrup (this is not high fructose corn syrup).
Recipe and photo by Jennifer Thornton, Olive Oil Specialist at The Olive Tap and the “Olive Oil Princess”