Prep 10 mins
Cook 12 mins
No need to add in any sugar to this ;-)
- 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,.
Gosh sorry it took me so long to review. I made this at Christmas time and I just had to take a picture because my meringue never turns out. This was so perfect!! and yummy per my guests.(so I did not try I am diabetic) Thanks for the perfect recipe!!
This formula is very similar to one I used years ago when I worked as a baker professionally. This literally takes the worry out trying to keep the meringue from weeping and as you said, you don't need any additional sugar. Thank you for this marvelously simple and delicious formula!