Marshmallow Meringue
Marshmallow Meringue is a light, airy topping with a sweet, marshmallow flavor, perfect for pies or desserts. Its fluffy texture and golden broiled finish create an irresistible treat that adds a delightful finish to any baked good, appealing to those who enjoy sweet, meringue-style toppings.
Ingredients
Instructions
- Place marshmallows and milk in a saucepan; cook over low heat, folding until marshmallows are half their original size.
- Remove from heat.
- Add vanilla and fold until smooth and light.
- Beat egg whites until stiff peaks form.
- Add salt and sugar slowly, beating constantly.
- Carefully fold in the slightly warm marshmallow mixture.
- Pile on pie.
- Place under broiler 3 inches from heat for 30 seconds.
Tips & Substitutions
To achieve the best texture in your meringue, ensure your mixing bowl is completely clean and free of any grease. When folding in the marshmallow mixture, do it gently to maintain the airiness of the whipped egg whites. If you don't have marshmallows, consider using a homemade marshmallow crème as a substitute. For a unique twist, you could add a hint of almond extract instead of vanilla.
Serving Suggestions
This marshmallow meringue is perfect as a topping for pies, especially key lime or chocolate pies. It also pairs beautifully with desserts like Filipino Puto Steamed Cupcakes or can be served alongside fresh berries for added freshness. Consider adding a drizzle of Strawberry Cream Dressing for a fruity contrast that complements the sweetness of the meringue.
Storage & Reheating
Leftover marshmallow meringue can be stored in an airtight container in the refrigerator for up to 3 days. If you need to reheat it, gently warm it in the microwave for a few seconds, then give it a quick stir to restore its consistency. Note that the texture may slightly change after storage, but it will still be delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Marshmallow Meringue contains roughly 143 calories, with 2g protein, 25g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1832mg per serving (80% 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 recipe ahead of time?
While the marshmallow meringue can be prepared in advance, it’s best served fresh as it may lose its texture if stored for too long. If you need to prepare it ahead, plan to combine and broil it just before serving for the best results.
What if I don't have egg whites?
If you're out of egg whites, you can substitute with aquafaba, the liquid from canned chickpeas. Use about 3 tablespoons of aquafaba for each egg white and whip it until stiff peaks form. This option works well for a vegan version of this meringue.
How can I prevent my meringue from weeping?
To minimize weeping, make sure to fold the marshmallow mixture in gently and avoid overmixing. Additionally, adding a pinch of cornstarch can help stabilize the meringue. Serving it immediately after preparation will also help maintain its texture.
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).