Practically Foolproof Meringue
A light and fluffy meringue topping with marshmallow cream, perfect for sealing a pie and adding a sweet, toasted finish. Suitable for dessert lovers and gatherings.
Ingredients
Instructions
- Beat egg whites and salt until soft peaks form.
- Gradually add marshmallow cream, beating until stiff peaks form.
- Spread over pie filling, sealing to the edge of the crust.
- Bake at 350°F for 12 to 15 minutes or until lightly browned.
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 marshmallow cream, you can make a simple meringue with sugar and cream of tartar instead. Experiment with flavors by adding a splash of vanilla extract or almond extract for a twist. This meringue pairs beautifully with Serendipity Apple Pie.
Serving Suggestions
This meringue topping is perfect for pies, especially fruit-based ones like Serendipity Apple Pie. Serve it alongside a scoop of vanilla ice cream for a delightful contrast in texture and flavor. It also pairs well with coffee or tea, making it a great addition to dessert spreads or gatherings. Consider serving it with a side of Easy Easy - Yummy Yummy Fruit Dip for a fun twist.
Storage & Reheating
Leftover meringue can be stored in the refrigerator in an airtight container for up to 2 days. However, meringue tends to weep and lose its texture over time, so it's best enjoyed fresh. If you need to reheat, place it in a preheated oven at 350°F for a few minutes to restore some crispness, but be careful not to over-bake.
Nutrition & Diet Analysis (per serving)
Each serving of Practically Foolproof Meringue contains roughly 178 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 706mg per serving (31% 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 use pasteurized egg whites instead of fresh?
Yes, pasteurized egg whites are a great alternative and can be used in this recipe without compromising safety. Just ensure you measure the equivalent amount of egg whites needed, which is typically about 2 tablespoons per egg white.
What should I do if my meringue doesn't form stiff peaks?
If your meringue isn't forming stiff peaks, check that your mixing bowl and beaters are clean and free from any grease. Additionally, make sure you're not adding the marshmallow cream too quickly; a gradual addition helps stabilize the mixture.
Is it possible to make this meringue ahead of time?
While you can prepare the meringue a few hours in advance, it’s best to spread it on the pie just before baking to maintain its texture. If made too far ahead, it may weep or lose volume, impacting the final presentation.
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).