In the Whip 'N Mix Chef, add egg white, corn syrup and salt, cover and whip on gear I until the mixture is thick and double in size. About 3-5 min.
Add powdered sugar and vanilla extract then blend on gear II until a nice marshmallow spread forms.
Store in a liquid-tight container for up to 2 weeks.
Serve as frosting, cupcake filling, to make s'mores, etc.