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Using a whipping siphon to make marshmallow fluff

Jodie_Ostrovsky_352204

We are looking for a way to use the whipping siphon to make marshmallow fluff on demand. We would like to be able to pour in the ingredients and spray out marshmallow fluff. We also need to be able to keep the ingredients in the canister blended so we can use them over couple of days. Can this be done? Can we use pasteurized egg whites or egg white powder? Should we use Xantham gum?

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tshewman

How do you plan on cooking it ala minute? Torch? Methycellulose would be one component to assist. Otherwise, you could use agar, water flavoring etc, but I'm not sure how well it would hold.

Jodie_Ostrovsky_352204

Currently we are making a French meringue and using a sour cream gun to dispense it. We toast it with a torch. We fill the sour cream containers and freeze them. They hold up beautifully. .I thought if I use pasteurized egg whites or powdered egg whites I wouldn't have to pre cook it and we could just hold a canister of egg whites and sugar in the cooler for a few days until we need it. I was hoping if we added Xantham gum it would hold the egg whites and sugar together until we were ready to use them. I assumed the siphon would create the foam. Similar to how we make whip cream. We have three canisters of whip cream ready at all times. One being used, one charged and ready to go and one waiting to be charged.

tshewman

Yes, I believe that should work well. I do a similar thing with egg whites and disperse into LN2 (so going in the other direction temperature-wise) so it should work.