RUM RAISIN TOASTED MARSHMALLOW SHAKE
Steps:
- For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside.
- For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Adam Brown
[email protected]I love the unique flavor combination of rum raisin and toasted marshmallow. This shake is perfect for a summer party or a cozy night in. I also think it would be a great dessert to serve at a brunch.
Nico Adriaans
[email protected]Yum!
GHULAM QADEER
[email protected]This rum raisin toasted marshmallow shake was an absolute delight! It's the perfect combination of sweet, creamy, and boozy. The marshmallow adds a fun and fluffy texture, while the rum raisin gives it a rich and complex flavor. I followed the recipe