Homemade Marshmallow Meringue Creme - No Corn Syrup!

This deliciously soft and creamy Marshmallow Meringue is the perfect addition to any pie, cupcake, or chocolate tart! Both gluten and dairy-free, it has no corn syrup and is easy to make in under 10 minutes!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Whip Time 5

Total Time 15

Servings cups

Calories 214kcal

Author Rebecca Taig

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.

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