Marshmallowy Italian Meringue Topped Cookies Recipe By Tasty

MARSHMALLOW CREAM MERINGUE

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,.

MARSHMALLOW MERINGUE

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.

MARSHMALLOWY ITALIAN MERINGUE-TOPPED COOKIES RECIPE BY TASTY

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.