Name: Fluffcore Egg
Prep time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1 egg white; 80g sugar; A pinch of cream of tartar (or a few drops of lemon juice); Store-bought cotton candy (small handful); Jelly cubes or jelly beans (fruit flavored); Edible pearl dust or shimmer powder (optional); Silicone egg mold (or dome mold)

Make the meringue shell
Beat the egg white with sugar and cream of tartar until stiff peaks form.
Using a spoon or spatula, spread a thin layer of the meringue mixture inside the silicone mold to form a hollow shell.
Dry it in a preheated oven at 90–100°C (195–210°F) for about 1 hour until crisp and firm.

Prepare the filling
Let the meringue shell cool completely.
Gently place cotton candy and jelly cubes inside one half of the shell.

Assemble the egg
Carefully attach the second meringue shell on top to seal the egg. Use a bit of extra meringue or edible glue if needed.

Decorate
Lightly dust the outside with edible pearl powder or pastel-colored sugar dust to give it a magical, otherworldly shimmer.

Fluffcore Egg

💬 View All Comments