Best Ever Meringue
A light, airy meringue with a sweet marshmallow flavor, perfect for dessert lovers and those seeking simple, elegant treats with minimal ingredients.
Ingredients
Instructions
- Beat egg whites, cream of tartar, and salt until stiff peaks form.
- Add marshmallow cream and beat until well combined and stiff.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and dry, as any grease can prevent the egg whites from whipping properly. If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar in equal amounts. This meringue can be used as a topping for pies or even as a sweet layer in desserts like trifle.
Serving Suggestions
This meringue is perfect as a topping for pies, especially lemon or chocolate, and pairs beautifully with 22 Minute Chocolate Cake With Icing. You can also use it to create delightful dessert cups or layer it with fresh fruit for a light treat. Serve it alongside a hot beverage for a comforting finish to any meal.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as humidity can cause meringue to become sticky. If you need to reheat it, gently warm in a low oven to restore its texture, but be careful not to cook it further.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Meringue contains roughly 180 calories, with 12g protein, 31g carbohydrates, and 0g fat. It is an excellent source of protein (25% of the Daily Value). Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use if I don't have marshmallow cream?
If you don't have marshmallow cream, you can make your own by blending 1 cup of powdered sugar, 1/4 cup of corn syrup, and a pinch of salt until smooth. This will give you a similar consistency and sweetness to the store-bought version.
Can I add flavor to the meringue?
Absolutely! You can add vanilla extract, almond extract, or even cocoa powder to the meringue mixture for added flavor. Just be sure to keep the added liquid minimal to maintain the meringue's structure.
Why did my meringue not form stiff peaks?
If your meringue didn't form stiff peaks, it could be due to residual grease on your mixing bowl or beaters, or the egg whites may not have been fresh enough. Make sure to use room temperature egg whites for better volume and stability.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).