marshmellow creme meringue
This is a delicious meringue recipe to use for cream pies. It stacks high. Tips for meringues: Use egg yolks that are at room temperature for better volume in whipping (eggs should be at least 3 to 4 days old). Add meringue to hot filling so the meringue starts cooking from the bottom and you will have less shrinkage and leaking. Be sure to spread your meringue to the pie crust filling any gaps between meringue and crust.
prep time
cook time
method
Bake
yield
Ingredients
- 3 - 4 - egg whites
- 1 jar marshmellow creme (7 oz.)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
How To Make marshmellow creme meringue
-
Step 1Beat egg whites with cream of tartar untill soft peaks form. Add 1/2 of the jar of marshmellow creme, beat well. Add remaining creme and vanilla; beat until stiff peaks form. Spread onto hot pie filling and seal edges to crust.
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Step 2Bake at 350 degrees until lightly brown on top. If pie crust starts to brown too quickly, add foil around the edges of crust.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Other Desserts
Tag:
#Quick & Easy
Keyword:
#meringues
Keyword:
#marshmellow
Keyword:
#toppings
Diet:
Low Sodium
Diet:
Soy Free
Method:
Bake
Culture:
American
Ingredient:
Eggs
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