marshmallowiness

>www.marshmallowpeeps.com Eek, quick, go here : http://www.pcola.gulf.net/~irving/bunnies/ It'll help cure you of the overly cutey marshmallowyness of that page! :)

2000 March 25, Mooncat, “Poor bunny”, in alt.lifestyle.furry (Usenet), archived from the original on 13 Nov 2023

The spongey texture you get out of storebought can vary all the way from the total marshmallowiness of Wonder Bread to the very chewy, challenging textures of some of the more "rustic" artisan breads.

2000 April 11, Alex Rast, “that storebough^([sic]) 'spongey' bread texture?”, in rec.food.baking (Usenet), archived from the original on 13 Nov 2023

Have any of you EVER eaten Peeps? ..and actually LIKED them? When I was little, every Easter my grandmother would ALWAYS get them for the basket I would get from her, but I hated them so I never ate them (except that one time I ate the head off one of them but then the sweet marshmallowyness made me queasy), and every year they'd end up being the last thing in my basket and they'd sit there forever until they were rock hard :P

2000 April 17, Empress of The Unknown, “it's not a creamy caramel center”, in alt.tv.star-trek.voyager (Usenet), archived from the original on 13 Nov 2023

This sounds rather like Marshmallow Peeps, which are brightly colored things shaped like Easter chicks, with a sort of thick sugary crust on the outside and typical sticky marshmallowiness inside.

2002 November 12, Mary Virginia Burke, “suesser Speck?”, in sci.lang.translation (Usenet), archived from the original on 13 Nov 2023

Leave pavlovas in the turned-off oven with the door shut; this will encourage the middle to develop the characteristic pavlova marshmallowiness.

2003, Mary Berry, “[Meringues] Basic White Meringues”, in Mary Berry’s Ultimate Cake Book: Over 200 Classic Recipes, 2nd edition, London: BBC Books, published 2007, →ISBN, page 54