Indulge in the creamy goodness of homemade Marshmallow Meringue Creme. Perfect for pies, cupcakes, and tarts! This delicious, easy-to-make recipe has only four ingredients. No corn syrup!
Why You Will Love This Marshmallow Meringue Creme
This homemade marshmallow meringue creme tastes exactly like marshmallow creme straight from the jar, but it has only four ingredients and no corn syrup! It's creamy and velvety smooth with a sweet marshmallow flavor. I love pairing this marshmallow meringue topping with my gluten-free sweet potato pie. Here are some more reasons why you will love this (marshmallow creme) marshmallow frosting recipe:
- Easy to make with only 4 ingredients (No corn syrup or artificial ingredients!): This easy recipe is quick to make with simple ingredients.
- It tastes exactly like marshmallow creme and is pipable: Unlike store-bought marshmallow fluff, this creme is pipable and stable enough to hold shape.
- Versatile as a frosting recipe, topping, or filling for several different recipes: Add this marshmallow creme as a frosting to both chocolate cupcakes and s'mores cupcakes, or as a complementary topping to sweet potato pie and sweet potato casserole. When toasted with a kitchen torch, the crème tastes like a roasted marshmallow!
Marshmallow Meringue Ingredients
Ingredient Notes
- Egg Whites: You will want to use 4 large eggs, no egg yolks. (Tip: Eggs separate much more easily when they’re cold.)
- Granulated Sugar: Sweetens the marshmallow meringue while adding to the structure when combined with the egg whites.
- Cream of Tartar: Helps stabilize the egg whites and allows the frosting to hold its shape.
- Vanilla Extract: A high-quality pure vanilla extract or vanilla bean paste is recommended for the best flavor.
Find the printable recipe card with full instructions and measurements below.
Marshmallow Meringue Creme Instructions
Follow these easy step-by-step instructions to make marshmallow meringue creme:
- Step 1: Combine the ingredients. In a large heatproof bowl, whisk together the egg whites, granulated sugar, and cream of tartar. Set the bowl over a saucepan filled with just two inches of water over medium heat. (You can also use a double boiler.) Bring the water to a simmer.
- Step 2: Bring the meringue creme to temperature. Whisk the egg whites and sugar mixture continuously until the sugar dissolves. This will take about 3-4 minutes. The mixture is ready once the internal temperature reaches 160°F, measured with an instant-read thermometer. The meringue should thin out and become milky white. Once the meringue reaches temperature, turn off the burner and remove the bowl from the heat. Pour the mixture into a large bowl or stand mixer with a whisk attachment, and add the vanilla extract.
- Step 3: Whisk the marshmallow creme until thickened. Beat the meringue at high speed for 4-5 minutes until stiff peaks form and the marshmallow mixture looks white and glossy. The creme should be thick enough to coat the back of a spoon.
- Step 4: Add the marshmallow meringue creme to baked goods. This marshmallow meringue can be piped onto cupcakes, cold pies, or casseroles. Toast using a kitchen torch if desired.
Ways To Use Marshmallow Meringue
- As a frosting with optional toasting: The perfect frosting recipe to swirl on top of hot chocolate cupcakes, s'mores cupcakes, or pumpkin-flavored cupcakes.
- As a Filling: Add the creme to the inside of oatmeal creme pies, fluffernutter sandwiches, or peanutbutter cookies. This creme is too soft to fill for layer cakes, but it can be used to frost the outside of a cake.
- As a topping: Pipe or spread soft peaks on top of brownies, sweet potato casserole, sweet potato pie, or peanutbutter pie.
Storage
- To Store: Cover and store leftovers in an airtight container for up to 2 days in the refrigerator. This recipe is not recommended for freezing.
- Make Ahead: This recipe is best in taste and texture when made on the same day as serving. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6 hours, except for cold pies. The condensation of cold pies will cause the meringue to melt within 1 hour. In this case, it is recommended to pipe the marshmallow meringue onto your pie right before serving.
Common Questions
Is the homemade marshmallow fluff stable?
This marshmallow meringue frosting is stable enough to pipe, unlike the store-bought marshmallow cream (marshmallow fluff).
Do these egg whites need to be pasteurized?
Fresh eggs are recommended, but the egg whites are cooked to 160°F, so they do not need to be pasteurized.
Can I halve this marshmallow meringue creme recipe?
Yes, this homemade fluff can be cut in half, which makes around 2 cups worth of meringue.
What does marshmallow meringue creme taste like?
It tastes exactly like a melted, fluffy marshmallow, and its texture is light and creamy.
I hope you love this homemade marshmallow meringue creme recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Homemade Marshmallow Meringue Creme (Meringue Frosting)
Indulge in the creamy goodness of homemade Marshmallow Meringue Creme. Perfect for pies, cupcakes, and tarts! This delicious easy-to-make recipe has only four ingredients. No corn syrup!
Ingredients
- 4 large egg whites
- 1 cup sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla
Instructions
- Combine the ingredients. In a large heatproof bowl, whisk together the egg whites, granulated sugar, and cream of tartar. Set the bowl over a saucepan filled with just two inches of water over medium heat. (You can also use a double boiler). Bring the water to a simmer.
- Bring the meringue creme to temperature. Whisk the egg whites and sugar mixture continuously until the sugar dissolves. This will take about 3-4 minutes. The mixture is ready once the internal temperature reaches 160°F, measured with an instant-read thermometer. The meringue should thin out and become milky white. Once the meringue reaches temperature, turn off the burner and remove the bowl from the heat. Pour the mixture into a large bowl or stand mixer with a whisk attachment, and add the vanilla extract.
- Whisk the marshmallow creme until thickened. Beat the meringue at high speed for 4-5 minutes until stiff peaks form and the marshmallow mixture looks white and glossy. The creme should be thick enough to coat the back of a spoon
- Add the marshmallow meringue creme to baked goods. This marshmallow meringue can be piped onto cupcakes, cold pies, or casseroles. Toast using a kitchen torch if desired.
Notes
Pipe the meringue: Transfer the meringue to a piping bag or spread the meringue on top of cupcakes, pies, or side dishes. If desired, toast the meringue with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler– it will melt.)
Store the meringue: Cover and store leftover frosting for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6 hours, except for cold pies which need to be served within an hour of applying the meringue. For the best taste, texture, and appearance, I recommend making the meringue the same day it is to be served.
Nutrition
Calories: 214kcalCarbohydrates: 50gProtein: 4gFat: 0.2gSodium: 56mgPotassium: 118mgSugar: 50gCalcium: 3mgIron: 0.1mg
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