Marshmallow Meringue Frosting - this easy recipe tastes like a melted fluffy marshmallow! It's the perfect frosting recipe for cupcakes or to dress up pies, cookies, or brownies!
Prep Time 8minutes
Cook Time 7minutes
Total Time 15minutes
Author Dorothy Kern
Fill a saucepan with about 2-3 inches of water. Bring to a boil. Find a bowl that will fit on top of the pan without touching the water. (I like to use a glass bowl over a 2 Qt. saucepan.)
Whisk the egg whites and the sugar in the bowl. Place it on top of the pan that’s over the boiling water (over medium-high heat). Whisk constantly for about 5-7 minutes, until the mixture reaches about 140°F. You can use a candy thermometer if you have one, or even a (clean) meat thermometer to measure the temperature.
Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Beat at high speed for until stiff peaks form, about five minutes depending on your mixer. Your meringue is now ready! (You can also use a hand mixer but it will take a lot longer.)
You can use this frosting for cupcakes, cakes, or even to frost Walker’s Mince Tarts. Frost as desired then use a kitchen blow torch to brown the edges. If you don’t have a blow torch, place the frosted items under the broiler just for a few minutes, rotating as needed, until toasted.