I am trying to make whipped marshmallow egg white snacks. I would like the end texture to be between heavy whipped topping and a marshmallow and preserve flavors and texture for 5-7 days.
I have been following the following recipe.
However I ended up with an outcome which was more like a heavy whipped cream as opposed to a gooey like marshmallow cream snack, which is what is desired. Also, dipping it in the chocolate made it fall apart.
Note, the sugar syrup color and thickness was slightly lighter than what was in the video.
Would adding gelatin be a good idea for the desired outcome, if so at what point should it be added and at what ratio?
Adding cocoa powder for a chocolate flavored whipping caused the density of the cream to undesirably reduce.
What is the best way to preserve this to ensure it lasts 5-7 days?