Marshmallowy Meringues are the perfect treat for anyone who loves light, airy confections that practically melt in your mouth. The delightful morsels combine the sweetness of sugar with the fluffiness of whipped egg whites, making them an ideal dessert for any occasion.
When making Marshmallowy Meringues, consider using fresh egg whites, as the helps achieve those lovely soft peaks. If you’re looking for an alternative to granulated sugar, powdered sugar could work, but it might change the texture slightly. Those with egg allergies will have to skip the recipe entirely, as meringues rely on egg whites for their structure.
Pudding & Mousse
Marshmallowy Meringues Recipe
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup icing sugar
- 1/4 teaspoon salt
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 320°F and line two large baking trays with parchment paper, avoiding any greasing.
- In a bowl, whisk together 3/4 cup granulated sugar, 1/4 cup icing sugar, and 1/4 teaspoon salt until well combined, then set aside.
- In a spotlessly clean bowl, whip 3 large egg whites with 1/4 teaspoon cream of tartar using electric beaters until soft peaks form.
- Gradually add the sugar mixture, about 2 tablespoons at a time, while beating constantly for 8 to 10 minutes, or until the mixture becomes semi-stiff and glossy.
- Add 1 teaspoon of vanilla and beat just to combine it with the meringue mixture.
- Using a teaspoon, drop the meringue mixture onto the prepared trays, leaving about 1 inch of space between each dollop.
- Bake for 20 minutes, until the meringues are firm but still slightly marshmallowy inside.
- After baking, turn off the oven and cool the meringues in the oven for 15 minutes before transferring them to room temperature.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: