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!

Prep Time 10

Cook Time 5

Total Time 15

Servings cups

Calories 214kcal

Author Rebecca Taig

Ingredients

4 large egg whites
1 cup (200g) sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract

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.

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