I love marshmallows. I love them on a s’more, I love them in rice crispy treats, I love them on a sweet potato casserole… I love their texture, sweetness and puffiness, but some dishes require something a little more fancy than your classic bagged marshmallow…
Although, very similar is taste and fluffy goodness, this marshmallow meringue is definitely a step above your average store bought marshmallow. It takes just a few minutes to whip up using common pantry staples and will add something beautiful to everything from sweet potatoes to cupcakes.
Let’s get started…
Begin by combining 3 large egg whites, 3/4 cup of granulated sugar and 1/2 teaspoon of cream of tartar in a medium heat proof bowl. This mixture needs to be heated using a double boiler system, which is super simple. All you need to do is add about 1 inch of water into the bottom of a medium saucepan and then place it over medium high heat.
Place the glass bowl with the egg white mixture over the sauce pan and allow the simmer water beneath to heat the mixture until the granulated sugar has fully dissolved into the egg whites. Whisk this mixture occasionally and adjust the heat, if necessary.
This mixture will begin to get foamy and grow a bit in volume as you whisk it over the simmering water.
There are several ways to determine whether the sugar has dissolved. If you are sensitive enough, you may be able to feel it with the whisk, but you can also dip a spoon into the mixture and look for granules or very carefully rub a bit of the mixture between your fingers to check for granules.
If you still have sugar granules, keep whisking the mixture over the simmering water until it has fully dissolved and then carefully transfer the bowl onto a cutting board.
This is what the mixture will look like when it is ready to whip. You will have light white foam over the top and clear liquid underneath with no sugar granules left behind.
Now it is time to whip…
Add a teaspoon of vanilla extract and start whipping the mixture with an electric hand mixer on medium speed until it begins to thicken.
At first, your meringue will hit the “soft peaks” stage. This is when you pull your whisk out of the meringue and the little peaks are still too soft to stand up on their own. At this point, you are about 90% there…
Continue whipping until you can pull the whisk out of the meringue and the peaks will stand up on their own. They should be stiff, glossy and hold their shape in the bowl.
At this point, you can either spoon the marshmallow meringue onto whatever you are topping it with or you can transfer it into a piping bag to pipe it over cupcakes, cookies or anything that would benefit from a fluffy layer of sweet marshmallow fabulousness… which is everything!
This Thanksgiving, I topped my sweet potato soufflé with a thick layer of this marshmallow meringue and it was a big hit! I lightly browned this wonderful meringue with my brûlée torch right before I put it on the table and it beautifully accentuated the swirls in the meringue… fluffy, sweet perfection…
Marshmallow Meringue
Ingredients
- 3 large egg whites
- 3/4 cup of granulated sugar
- 1/2 teaspoon of cream of tartar
- 1 teaspoon of vanilla extract
Instructions
- Start by combining 3 large egg whites, 3/4 cup of granulated sugar and 1/2 teaspoon of cream of tartar in a medium glass heat proof bowl
- Add 1 inch of water into a medium sauce pan and place over medium high heat
- Place the heat proof bowl over the saucepan
- Cook the egg white mixture over the simmer water in the saucepan beneath until the granulated sugar has fully dissolved into the egg whites
- Transfer the bowl onto a cutting board and add 1 teaspoon of vanilla extract
- Use an electric hand mixture to whip the mixture until stiff, glossy peaks have formed
- Use immediately or chill in an airtight container for up to 48 hours before using
- Brown with a brûlée torch before serving (optional)
