Top your pies with this No-Fail Marshmallow Meringue and ENJOY your occasion without a collapsed pie! No worries, stress, or skills needed!
“Easy as pie” said our grandmothers from yesteryear…if you have made a runny pie, or a pie with a collapsed meringue like myself, you might beg to differ. Y’all…we can’t be perfect at everything, but we can find good recipes that give us the best chance at success and minimize the chance of embarrassment. Remember, here at Farmhouse 181, Effort is Essential, but Perfection is Not! I truly believe we should always be trying to improve our homemaking craft. I also believe that it’s ok to choose dependable meals and recipes that support our efforts and meet us where we are at!
That being said, this recipe has met me where I am at for at least the last 7 years and I haven’t made an effort to expand my horizons at this point. Over the next year or so, I probably will, but right now if it’s not broke, don’t fix it! And this no-fail fail marshmallow meringue recipe is definitely not broke…it is sky high and toasty!
See full recipe card for this No-Fail Marshmallow Meringue Recipe at the bottom of the page with detailed ingredients list and full step-by-step instructions. Print to save in your cookbook binder or bookmark this page. This will be a pie topping recipe you will come back to year after year!
Why I Love this No-Fail Marshmallow Meringue
- It is dependable, it doesn’t collapse and pretty simple to throw together
- It is fluffy and beautiful. Tall toasty peaks are a win!
- Marshmallow sweetness flavor is a good flavor combination on almost any pie
- Did I say its dependable…this is really it for me. I can make it and move on with my life.
Ingredients Needed
- Marshmallow Creme
- Egg Whites
- Vanilla Extract
- Salt
- Sugar
Ingredients shown in photo are all of the ingredients needed to make our favorite Coconut Pie Recipe.
Instructions
You will need a warm pie to put this topping on. My preference is this coconut pie recipe, or chocolate pie recipe, but any warm pie that needs a topping will do! Then pre-heat your oven to 400 degrees.
You can use a hand mixer for this recipe, or a stand mixer. I usually use my stand mixer with the whisk attachment. It makes light work out of whipping anything! Pour your separated egg whites in your mixing bowl, along with the vanilla and salt. Make sure there are no yolks in the whites!
Add in your sugar tablespoon by tablespoon while continually beating. Keep mixing until your egg mixture starts to form stiff peaks.
Next beat in your marshmallow creme one large spoonful at a time while continually mixing until your mixture is smooth. It will be the shiniest, most beautiful creme you have ever laid eyes on!
Top your warm pie with the meringue and seal the edges, meaning the meringue meets your pie crust. Tap the smooth edge of your silicone spatula, or spoon into your meringue to make some pretty toasty peaks. If you are topping with anything additional, like coconut flakes, sprinkle them on now.
Put into the oven for about 10 minutes, or until the meringue is lightly browned to your liking. It will look like a beautiful giant marshmallow…yum!
And that’s all she wrote for this one. For more meringue tips visit the King Arthur site and read this article. If you are not a fan of marshmallow, I will be testing out some recipes over the next year to see which hold up best, cream of tartar vs meringue powder! In the mean time, make a simple whipped topping like this one! And remember, spending time with your family and the ones you love is the most important part of gathering around a dessert…and tasty beats pretty every time!
No-Fail Marshmallow Meringue
Ingredients
- 1 jar Marshmallow Creme (7 oz)
- ¼ cup Sugar
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 3-4 Large Egg Whites
Instructions
- Have your prepared, warm pie waiting for your meringue topping.
- Preheat your oven to 400 degrees.
- In a mixing bowl mix together egg whites, salt, and vanilla together in your stand mixer or with electric hand mixer until foamy.
- Add in your sugar on tablespoon at a time until the sugar is dissolved and stiff peaks form.
- Mix in marshmallow creme a spoonful at a time while continuously mixing and until the mixture is smooth and fluffy.
- Spoon onto your warm pie and seal the edges of the pie with your meringue.
- Make peaks in the meringue by tapping your meringue with the flat side of your spoon or silicone spatula.
- Bake in the oven at 400 degrees for about 10 minutes until your meringue is the desired brownness.
- Let your pie cool per the filling instructions, then enjoy!
I am usually a cream pie fan, but I have to say this meringue is definitely a favorite of mine. It gives you that taste of fall/winter on top of a pie. Perfect for Thanksgiving!
Glad you loved it!