Description
A whipped, no-bake protein dessert made from pasteurized egg whites, powdered sweetener, and vanilla whey protein isolate. Light, glossy, and genuinely spoonable, with a texture close to real marshmallow creme.
Ingredients
- 1/2 cup pasteurized liquid egg whites
- 1/4 tsp cream of tartar
- 1/3 cup powdered sweetener
- 1/4 cup vanilla whey protein isolate
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Add egg whites and cream of tartar to a clean, dry mixing bowl.
- Beat on medium speed until foamy and opaque, 1–2 minutes.
- Increase to medium-high speed and whip to soft peaks, 3–4 minutes.
- With the mixer running, gradually add the powdered sweetener.
- Continue whipping to stiff, glossy peaks, 3–4 more minutes.
- Reduce to low speed and add protein powder, vanilla, and salt.
- Mix just until combined, no streaks remaining.
- Serve immediately, or chill 15 minutes for a firmer texture.
Notes
Use pasteurized liquid egg whites, not raw whites separated from shell eggs, since this recipe is whipped rather than cooked. A whey isolate gives the smoothest result; casein and plant proteins are not recommended, since they tend to deflate the whipped foam. Store refrigerated in an airtight container up to 3 days; texture is best within the first day. Freezing changes the texture and is not recommended if you want to preserve the fluffy consistency. Nutrition values are estimates and will vary by brand of protein powder and sweetener used.
Nutrition
- Serving Size: approximately ¼ cup
- Calories: 60
- Sugar: 0 g
- Sodium: 95 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 0 mg