Super Meringue
Super Meringue offers a crisp, airy treat that is both light and sweet, with a subtle marshmallow flavor. Perfect for topping pies or serving on its own, it appeals to those seeking a simple yet impressive dessert that holds its shape without weeping or falling.
Ingredients
Instructions
- For each egg white, use 1 heaping tablespoonful of marshmallow cream.
- Beat egg whites until almost stiff.
- Add marshmallow cream to the beaten egg whites.
- Beat until the mixture stands in peaks.
- Pile the meringue on pie and bake until light brown.
- Serve as a light, crispy topping or dessert.
Tips & Substitutions
To achieve the best results, ensure your mixing bowl and beaters are completely clean and free from any grease. Adding a pinch of cream of tartar can help stabilize the egg whites for a firmer meringue. If you need a sweeter option, consider using powdered sugar instead of marshmallow cream, adjusting the amount to taste. This meringue pairs beautifully with Coconut Raisin Pie.
Serving Suggestions
This Super Meringue makes a delightful topping for pies, especially fruit-based ones like lemon or chocolate. Serve it alongside a scoop of vanilla ice cream or with fresh berries for added flavor. It can also be enjoyed on its own as a light dessert. Don't forget to browse more vegetarian recipes for complementary dishes.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to 24 hours. Refrigerating meringue can cause it to become sticky and lose its crisp texture. If you want to reheat, place it back in a preheated oven at low temperature for a few minutes to restore some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Super Meringue contains roughly 9 calories, with 1g protein and 1g carbohydrates.
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 ahead of time, but it's best to use it immediately after making for optimal texture. If you need to store it, keep it in a cool, dry place and use it within 24 hours to maintain its crispness.
What can I use instead of marshmallow cream?
If you don't have marshmallow cream, you can substitute it with a mixture of sugar and corn syrup for a similar sweetness and texture. Alternatively, you can use whipped cream or a homemade meringue base, adjusting the sweetness to your preference.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff peaks and holds its shape without collapsing. You can test this by lifting the beaters; if the peaks stand tall and don't droop, you're good to go. Just be careful not to overbeat, which can cause the mixture to become grainy.
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).