This deliciously soft and creamy Marshmallow Meringue Creme is the perfect addition to any pie, cupcake, or chocolate tart! Both gluten-free and dairy-free, using no corn syrup, and is easy to make in under 10 minutes!
Homemade marshmallow meringue topping is unlike any frosting or topping I've ever had. It tastes exactly like marshmallow creme straight from the jar, with only 4 ingredients and no corn syrup!
There are many recipes that pair well with this marshmallow frosting including various desserts and sides. For a s'mores dessert, add the meringue to chocolate cupcakes, then carefully using a kitchen torch, toast the meringue to a nice golden brown color and finish the cupcakes with sprinkled graham cracker crumbs. You can also add the meringue to the top of chocolate tarts, chocolate pies, or my favorite sweet potato pie recipe.
Another popular choice is adding the meringue to the top of a sweet potato casserole, a Thanksgiving classic.
MARSHMALLOW MERINGUE INGREDIENTS
- Large Egg Whites: You will want to use large eggs, no yolks.
- Sugar: This helps sweeten the meringue.
- Cream Of Tarter: This helps stabilizes the egg whites and allows the frosting to hold its shape.
- Vanilla Extract: Using a high-quality vanilla extract makes all the difference in flavor.
HOW TO MAKE MARSHMALLOW MERINGUE CREME
Making this recipe is very simple, just make sure to watch the temperature on the stovetop. I recommend using a candy thermometer to better gauge the temperature.
- Place the egg whites, cream of tartar, and sugar in a heatproof bowl. Set the bowl over a saucepan filled with 2 inches of water. (You can also use a double boiler). Bring the water to a simmer.
- Whisk the egg whites and sugar mixture constantly until the sugar begins to dissolve. This will take about 3-4 minutes. The mixture will be ready once the internal temperature reaches 160 degrees Fahrenheit. The meringue should thin out and become milky white in color. Once the meringue reaches temperature, turn off the burner and remove the bowl from the height. Pour the mixture into a large bowl or KitchenAid standing mixer and add the vanilla.
- Beat the meringue at high speed for 4-5 minutes using a stand mixer whisk attachment or handheld electric mixture. Stiff peaks will begin to form and the marshmallow mixture will look white and glossy. The cream should be thick enough to coat the back of a spoon.
- Using a piping bag, add the meringue to the top of any cold pie, cupcakes, or complementary side dish. The meringue can be left out at room temperature for 6 hours.
- Cover and store leftovers for up to 2 days in the refrigerator. This recipe is not recommended for freezing.
WHAT PAIRS WELL WITH MARSHMALLOW MERINGUE CREME?
This recipe goes well with several desserts and side dishes including:
- Pumpkin Pie
- The BEST Sweet Potato Pie
- Sweet Potato Casserole
- Roasted Sweet Potatoes
- Chocolate Pie
- Smores Cupcakes
- Chocolate Tart
- Peanut Butter Pie
- Brownies
FOR MORE TASTY DESSERT RECIPES, CHECK OUT THE LINKS BELOW:
Homemade Marshmallow Meringue Creme - No Corn Syrup!
Ingredients
- 4 large egg whites
- 1 cup sugar
- ½ teaspoon cream of tarter
- 1 teaspoon vanilla
Instructions
- Place the egg whites, cream of tartar, and sugar in a heatproof bowl. Set the bowl over a saucepan filled with 2 inches of water. (You can also use a double boiler). Bring the water to a simmer.
- Whisk the egg whites and sugar mixture constantly until the sugar begins to dissolve. This will take about 3-4 minutes. The mixture will be ready once the internal temperature reaches 160 degrees Fahrenheit. The meringue should thin out and become milky white in color. Once the meringue reaches temperature, turn off the burner and remove the bowl from the height. Pour the mixture into a large bowl or KitchenAid standing mixer and add the vanilla.
- Beat the meringue at high speed for 4-5 minutes using a stand mixer whisk attachment or handheld electric mixture. Stiff peaks will begin to form and the marshmallow mixture will look white and glossy. The cream should be thick enough to coat the back of a spoon.
- Using a piping bag, add the meringue to the top of any cold pie, cupcakes, or complementary side dish. The meringue can be left out at room temperature for 6 hours.
- Cover and store leftovers for up to 2 days in the refrigerator. This recipe is not recommended for freezing.
Leave a Reply