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–+ servings
lemon meringue pie cookies on a wire baking rack.
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Marshmallow Meringue

This Marshmallow Meringue is a light, fluffy topping for lemon and chocolate meringue pies and the perfect frosting recipe for cakes, cupcakes, and cookies -- or bake it into crunchy meringue cookies! It's fast and easy to make in about 5 minutes with 4 simple ingredients. 
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 55kcal
Author: Cara Lanz

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. 

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.02g | Sodium: 24mg | Potassium: 34mg | Sugar: 10g | Calcium: 1mg | Iron: 0.01mg