Meringue just got an irresistible upgrade with this marshmallow-inspired twist. Say goodbye to runny or collapsing meringues—this technique is foolproof and designed to produce a thick, glossy topping that holds its shape while delivering that sweet marshmallow flavor.
This dessert recipe is versatile enough to elevate pies, cakes, or cookies while remaining simple to prepare.
Why Marshmallow Meringue Is the Ultimate Dessert Upgrade
What sets this marshmallow meringue apart is its stability and ease. By cooking the mixture on the stovetop, you eliminate the risk of deflation or weeping, making it ideal for everything from elegant layer cakes to casual weeknight treats.
It’s not just for topping, either—this meringue recipe doubles as a base for Swiss buttercream or an old-fashioned frosting, adding even more versatility to your dessert repertoire.
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Using simple ingredients like egg whites, sugar, and cream of tartar, this recipe transforms into a light and airy masterpiece with the help of a stand mixer. A touch of vanilla or rose water adds a delicate aroma that complements any dessert.
Troubleshooting & Pro Tips for Perfect Meringue
Perfecting meringue might feel intimidating, but this recipe removes much of the guesswork. Here are some tips to ensure success every time:
- Avoid Fat Contamination: Even a small amount of yolk in your egg whites can prevent the meringue from whipping up properly. If this happens, don’t despair—reserve those whites for another recipe and start fresh.
- Control Your Temperature: Cooking the mixture to 175°F while stirring constantly ensures stability. A digital thermometer is your best friend here.
- Flavor with Caution: Stick to water-based extracts and avoid oil-based flavors, as oils can destabilize the whipped meringue. Add delicate flavors like lemon or mint only after whipping.
These tips not only simplify the process but also make this recipe one of the most reliable dessert recipes for bakers of any skill level.
Creative Ways to Use Marshmallow Meringue
This meringue recipe isn’t limited to just pies or cakes. Its versatility opens up endless dessert possibilities:
- Classic Pies: Use it as a topping for lemon meringue or chocolate silk pies. Toast with a kitchen torch for added flavor.
- Cookies: Pipe small meringue kisses onto a baking sheet and bake at a low temperature for light, crispy treats.
- Frosting: Spread it generously over layer cakes or cupcakes for a fluffy, sweet finish.
- Buttercream Base: Transform this meringue into a rich Swiss meringue buttercream by incorporating softened butter. It’s a dream frosting for wedding cakes or other special desserts.
Each of these uses highlights the meringue’s ability to adapt to different dessert recipes, ensuring it becomes a staple in your kitchen.
Modifications for Dietary Needs
This recipe is naturally gluten-free, making it an excellent choice for those with gluten sensitivities. To make it suitable for other dietary preferences:
- Low-Sugar Option: Swap the sugar with a powdered low-calorie sweetener designed for baking. The texture and stability may differ slightly but should remain enjoyable.
- Flavored Variations: Replace vanilla with almond extract or a touch of citrus zest for a refreshing twist. For a festive vibe, add peppermint extract.
By making small tweaks, this meringue recipe can meet a variety of dietary needs without compromising its classic texture and flavor.
Your Go-To Recipe for Every Dessert Occasion
When it comes to dessert recipes that are both easy and impressive, marshmallow meringue checks all the boxes. Its silky texture, glossy appearance, and ability to hold its shape make it the perfect addition to your baking repertoire.
So grab your stand mixer and whip up this marshmallow-inspired masterpiece. With its foolproof method and endless versatility, it’s sure to become one of your favorite dessert recipes!
Marshmallow Meringue Recipe
Equipment
- Stand mixer with whisk attachment
- Digital thermometer
- Large heatproof bowl
- Flexible spatula
Ingredients
- 1 cup egg whites from about 8 large eggs
- 1¾ cups sugar or roasted sugar
- ¼ teaspoon kosher salt use half if iodized
- ¼ teaspoon cream of tartar
- ¼ teaspoon rose water or seeds from 1 vanilla bean optional
Instructions
- Prepare Water Bath: Fill a 3-quart pot with about 1½ inches of water. Bring it to a gentle simmer over medium-low heat.
- Combine Ingredients: In a large heatproof bowl, add the egg whites, sugar, salt, cream of tartar, and optional rose water or vanilla bean seeds. Place the bowl over the steaming water, ensuring the base of the bowl does not touch the water.
- Heat and Stir: Stir the mixture constantly with a flexible spatula until it becomes thin, foamy, and reaches 175°F on a digital thermometer. This should take about 10 minutes.
- Whip the Meringue: Transfer the warmed mixture to a stand mixer fitted with the whisk attachment. Whip on high speed until the meringue becomes glossy, thick, and quadruples in volume. This process takes about 5 minutes.
- Use Immediately: Spread or pipe the meringue onto your dessert as desired.
Notes
- Yolk Contamination: If yolk accidentally mixes with the whites, remove the yolk carefully. If it’s not salvageable, start over, as fat can inhibit whipping.
- Stability Issues: Avoid oil-based extracts like lemon or orange, as they can destabilize the meringue. Only fold such extracts in once the meringue is fully whipped.
- Meringue Cookies: Pipe whipped meringue into small 1-inch kisses on a parchment-lined baking sheet. Bake at 200°F for 2 hours until firm and dry to the touch. Cool and store in an airtight container for up to 1 week. Yields approximately 100 cookies.
- Seven-Minute Frosting: Use the meringue to fill and frost a three-layer cake such as White Mountain or Devil’s Food. Optionally, toast with a blowtorch for added flavor.
- Swiss Meringue Buttercream: After the meringue is fully whipped, reduce the speed to medium. Whip in 20 ounces (5 sticks) of butter (room temperature) in small additions until smooth and fluffy.
- For best results, ensure your mixing bowl and utensils are grease-free to allow the egg whites to whip properly.
- Adjust the heat if the meringue seems to be cooking too slowly over the water bath.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.