Delicious dishes that will make your holidays merry and bright: Amanda Kenney's Marshmallow Puffs

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla flavoring

Vanilla bean paste has a richer flavor.

Preheat oven to 200°F (93°C).

Line a baking sheet with parchment paper.

In a mixing bowl, combine egg whites and salt.

Beat egg whites until soft peaks form.

Gradually add granulated sugar while continuing to beat until stiff peaks form.

Mix in vanilla extract and food coloring until well combined.

Sift together cornstarch and powdered sugar in a separate bowl.

Gently fold the cornstarch mixture into the meringue until just combined.

Transfer the meringue to a piping bag fitted with a star tip.

Pipe small mounds onto the prepared baking sheet.

Bake for 1-2 hours until dry and crisp on the outside.

Turn off the oven and let the puffs cool inside for an additional hour.

Melt chocolate chips and butter together in a microwave-safe bowl, stirring until smooth.

Dip the cooled puffs into the chocolate mixture, then roll in coconut flakes or sprinkles.

Allow the chocolate to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens