Prep 5 mins
Cook 15 mins
posted by request--for those who have trouble with Meringue pie toppings.
Make and share this Foolproof Meringue recipe from Food.com.
- Beat egg whites and salt until soft peaks form.
- Gradually add marshmallow creme, beating until stiff peaks form.
- Spread over pie.
- Bake at 350 for 10-15 minutes until lightly browned.
I had quickly copied this down months ago and forgot about it till my son asked for a coconut cream pie with meringue.I usually just use cool whip as I hate weeping pies but he wanted meringue,and when I checked my notes saw this and tried it.Dont know where you got it from but -you deserve a blue ribbon=absolutely the only way to do meringue.The pie had one slice left 3 days later and still no weeps !!! Amazing !! It should be called the amazing meringue. !! I personally thank you for sharing with us ,your recipe.. bravo !!!
This was easy, providing you have marshmallow cream on hand. The flavor wasn't much different from classic meringue. The quantity was good for me, and the baking time in my oven was right. Against my better judgement, I thought that I could make this on a humid day, and the marshmallow night help. No such luck, still, I'd use this one again. Thanks, mayorlady!
This turned out well and no weeping from this meringue. I eyeballed about a cup of marshmallow cream as it would have been too hard to get into a measuring cup and out again. It was a little difficult spreading it around the pie as it comes out quite thick but it was worth it. It made so much and was so thick on the pie I did bake for 25 minutes. I will be using this recipe again as it makes delicious meringue. Thanks for posting.