In a saucepan, add sugar and water and simmer on a medium to high heat for 2-4 minutes, stirring reguarly. It's ready when the sugar has melted completely, or when the mixture reaches 114 degrees celcius – then you have your syrup mixture. Meanwhile, whip up your egg whites with salt in a handmixer on high speed for 1-2 minutes or until the mixture is foamy. Add the syrup mixture into the foamy egg whites while still whisking on high speed. Whisk for 10-12 minutes until you are left with a light meringue-like cream – this is your marshmallow puff mixture!
S’mores stick (torch required):
Add the ice cream to the marshamallow puff and swirl the stick while slowly lifting your ice cream up againTorch directly onto the marshmellow puff, at a 5cm distance so your ice cream does not melt. Enjoy right away!
Marshmallow stick (no torch required):
Add the ice cream directly to the marshamallow puff and swirl the stick while slowly lifting your ice cream up again. Dust with icing sugar so it covers the whole ice cream. Enjoy right away!