Breaking eggs is easy, separating eggs is only slightly harder. Today, however, I had a real issue with it. I went through two eggs before I stopped breaking the yolks and actually separated out four whites. Not to be wasteful, I made some scrambled eggs.
Then I really got cracking (pun completely intended) on the recipe for Fluff. I got the recipe out of Retro Desserts by Wayne Harley Brachman. It involves bringing corn syrup, sugar and water to 246 degrees (what’s known as a “hard ball” state, it says) and then adding it to stiff egg whites. Not being the pastry chef of the family, I was a little weary of the turn sugar into a hard ball state, as that is pretty darn close to candy making. I did it, though! The fluff was warm and delicious and now lives in my refrigerator. When it runs out, I think I’ll be making more. There’s only one downside to the ooey gooey goodness is the clean up, which I am putting off for a little while.
Things I’m considering doing with the fluff:
Buying (Baking?) Brioche and making a sandwich of fluff and nutella. If I French Toast that, do I go to diet hell or breakfast heaven?
Fluffernutters, of course.
Spread on top of brownies and the ganache the whole thing.
Scoop it up with my finger.
Melt a little and pour it over ice cream, or blueberry pie, I’m not sure why, but that just popped into my head and now I must have it.