Marshmallowy Meringues Recipes

Steps:

• Set a small saucepan of water onto a medium heat Combine egg white, sugar and water in a small, heatproof bowl.
• Place the bowl over the saucepan of water and heat, whilst whisking continuously with an electric hand whisk.
• Remove from the heat after about 10 minutes of whisking, or when forming sticky, stiff peaks. (Note: the mixture should no longer have an eggy taste._
• Spread on your cookies, about a quarter inch thick,.
• Use a blowtorch to gently toast the marshmallowy meringue, or alternatively place in a hot oven for a few minutes.
• Top as desired and serve.

Steps:

• Beat egg whites and salt until SOFT peaks form.
• Gradually add in the marshmallow cream, beating until STIFF peaks form.
• Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
• Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.

Steps:

• Beat all ingredients with an electric mixer until soft peaks form Pour over filled pie and bake at 400 degrees F until browned.
• Watch closely.

Steps:

• Preheat oven to 350˚F (180˚C).
• Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
• Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
• Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
• Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
• Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
• While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
• Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
• Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
• Enjoy!

Steps:

• Preheat oven to 320°F and line two large baking trays with parchment paper (do not grease).
• Whisk together the sugars and salt, set aside.
• Whip the egg whites and cream of tartar in a spotlessly clean bowl with electric beaters until soft peaks form.
• Gradually add the sugar mixture, 2 tablespoons at a time, beating constantly for 8 to 10 minutes or until mixture is semi-stiff and glossy.
• Add vanilla and beat to combine.
• Using a teaspoon, drop meringue onto prepared trays 1" apart.
• Bake for 20 minutes, until firm but still slightly "marshmallowy" inside.
• Turn off the oven and cool for 15 minutes, then cool to room temperature.