Marshmallow Meringue
Serves 2
5 mins prep
10 mins cook
5 mins Whipping Time
20 mins total
A beautifully sweet, fluffy marshmallow meringue perfect for topping everything from sweet potatoes to cupcakes.
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)
