Recipe Archives->Pies->Meringue 04

Marshmallow Meringue

2 1/2 cups mini marshmallows
1 Tbsp milk
4 egg whites
6 Tbsp granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

In a saucepan, heat milk and marshmallows over medium heat. Fold
with rubber spatula while heating. Continue folding marshmallows
until they have all melted. Remove from heat. Set aside until needed.

In a mixing bowl, beat egg whites with cream of tartar. When egg
whites are foamy, add 1 tablespoon of sugar at a time and beat about
30-seconds before adding next tablespoon of sugar.  Add vanilla
after all sugar has been added.  Continue beating egg whites until
stiff peaks form.  Fold melted, warm, marshmallow sauce into egg
whites until well incorporated.  Spread immediately over pie or
cake.  If desired, bake in 350F oven, until peaks of marshmallow
meringue are slightly browned.

Printable version: meringue04.txt.