This homemade Marshmallow Meringue recipe can be used as a light, fluffy topping for pies, cakes, cupcakes, and cookies AND to make sweet, crunchy little meringue cookies. It's an easy recipe that comes together in under 5 minutes with 4 ingredients -- including one secret ingredient!
Be sure to try marshmallow meringue frosting on these Lemon Meringue Pie Cookies -- YUM!
Whether you need a fluffy topping for lemon or chocolate meringue pie, sweet potato casserole, or s'mores cupcakes, or you want to make those cute little crunchy meringue cookies for the holiday season, this easy marshmallow meringue recipe is exactly what you need! It's fast and easy to make -- and you don't need a double boiler or candy thermometer. This is the kind of meringue that isn't cooked, so you'll need to use it in recipes that call for browning it in the oven or with a kitchen torch.
I use this homemade marshmallow fluff frosting on these cute little Lemon Meringue Pie Cookies
🥚Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Room temperature egg whites. Egg whites that are room temperature whip up fast, with a soft, fluffy texture. Be sure to separate them completely. If a little yolk gets into them, the fat can keep them from reaching their fluffiest potential. If you don't have another use for the egg yolks, read this guide to learn how to freeze them.
- Marshmallow creme. Marshmallow creme helps the meringue hold its structure.
🥣Instructions
Step 1: In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer. Start on low to medium speed them increase to medium-high speed to soft peaks -- the peaks start to hold, then melt into themselves.
Step 2: Add marshmallow cream to the egg white mixture and beat until the mixture is glossy with stiff peaks -- the peaks hold their shape.
Step 3: Pipe or dollop marshmallow meringue over pie filling or on top of cakes or your favorite dessert, using a spatula or butter knife to form peaks.
Step 4: Bake until the meringue has browned.
👉Top Tip: Whip egg whites in a metal or glass bowl. Plastic bowls can hang onto fat from previous use and deflate the meringue.
🍪Meringue Cookies
Step 1: Use a piping bag or spoon to dollop small "kisses" on a foil-lined baking sheet.
Step 2: Bake at 200 for one hour, then turn the oven off and keep them in the oven for another hour until firm and dry. Larger cookies may need more baking time.
☑️Tips
- Because this marshmallow frosting recipe is not cooked, it will need to be used in recipes where it is baked on pies, cookies, or cupcakes, or baked into meringue cookies.
- For the fluffiest volume, use fresh eggs rather than liquid egg whites.
🎁Storage
- Store meringue cookies in an airtight container at room temperature.
- To store a meringue pie, let it cool completely, then chill 3-6 hours before serving. Meringue-topped pies are best served within the first 24 hours.
- Store leftovers in the fridge for up to 2 days -- they'll still taste good, but the meringue may start to weep.
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📖 Recipe
Marshmallow Meringue
Ingredients
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 dash salt
- 1 cup marshmallow creme
Instructions
- In the large bowl, beat the egg whites and cream of tartar to soft peaks (peaks start to hold a shape and melt back into themselves). Add the marshmallow creme and beat to glossy, stiff peaks (peaks hold their shape).
Notes
- Whip egg whites in a metal or glass bowl. Plastic bowls can hang onto fat from previous use and deflate the meringue.
- Because this marshmallow frosting recipe is not cooked, it will need to be used in recipes where it is baked on pies, cookies, or cupcakes or baked into meringue cookies.
- For the fluffiest volume, use fresh eggs rather than liquid egg whites.
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