Foolproof Meringue
A light and fluffy meringue topping made with egg whites and marshmallow creme, perfect for pies and desserts, offering a sweet, airy texture that appeals to all ages.
Ingredients
Instructions
- Beat egg whites with a dash of salt until soft peaks form.
- Gradually add Kraft Marshmallow Creme, beating until stiff peaks form.
- Spread over pie filling, sealing to edges of crust.
- Bake at 350°F for 12 to 15 minutes or until lightly browned.
- Cool before serving.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and dry to achieve the best volume in your meringue. If you don't have Kraft Marshmallow Creme, you can substitute with a homemade marshmallow fluff or a mixture of powdered sugar and a bit of water for similar sweetness. For added flavor, consider incorporating a teaspoon of vanilla extract.
Serving Suggestions
This meringue is perfect for topping fruit pies, especially with a filling like apple or cherry. It pairs beautifully with the Brownie Mocha Torte for a decadent dessert spread. Serve alongside a dollop of whipped cream or fresh berries for added flavor and presentation.
Storage & Reheating
Store leftover meringue in an airtight container in the refrigerator for up to two days. If the meringue has been baked, it can be kept at room temperature for a few hours but is best consumed fresh. Reheat baked meringue gently in a low oven if needed, but note that it may lose some texture.
Nutrition & Diet Analysis (per serving)
Each serving of Foolproof Meringue contains roughly 57 calories, with 12g protein and 1g carbohydrates. It is an excellent source of protein (24% of the Daily Value). Note that it is relatively high in sodium, at 676mg per serving (29% 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
Can I make this meringue ahead of time?
Yes, you can prepare the meringue a few hours in advance, but it's best to assemble it on the pie just before baking to maintain its texture. If left too long, it may weep or lose volume.
Why did my meringue not form stiff peaks?
If your meringue isn’t forming stiff peaks, it could be due to residual fat or moisture in your bowl or beaters. Ensure everything is clean and dry, and avoid any egg yolk in the whites, as even a small amount can hinder the whipping process.
Can I use other types of sweeteners in this recipe?
While Kraft Marshmallow Creme is recommended for its unique texture and sweetness, you can experiment with other sweeteners. However, the consistency may vary. If using a different sweetener, ensure it's in a similar form (like a thick syrup) to mimic the creme's properties.
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).