Marshmallow Meringue Recipe
This marshmallow meringue recipe is a simple and silky dessert topping that’s cooked on the stovetop for extra stability. Perfect for pies, cakes, or even cookies, this recipe creates a meringue that won’t weep or collapse over time and can be toasted beautifully.
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
Troubleshooting Tips:
- 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.
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