Marshmallow meringue from BraveTart: Iconic American Desserts (page 156) by Stella Parks

  • egg whites
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crowlands on March 23, 2026

    This topping works well both torched and not. It’s delightfully thick, glossy, and sticky. Only a half-recipe is pictured.

  • rhb on November 23, 2022

    Great recipe. We've made it numerous times, for the Frankie's Coconut Cream Pie and as a base for the Swiss Meringue Buttercream. Using regular sugar works perfectly; our first time making this was a fail using the Roasted Sugar.

  • martinhenry on December 19, 2018

    Ok, Stella this is just a really great Swiss meringue recipe. I find that this is the most stable meringue for pies and tarts, ever. I've had it hold up for five days, with minimal (if any) weeping. This is the only meringue recipe that's been this sturdy for me. Don't even think about using a french meringue on a lemon tart/pie if you're not planning to eat it right away. This is my go-to pie and tart meringue recipe now.

  • TonyInSeattle on November 24, 2018

    Made the marshmallow meringue and it was absolutely fantastic. I had a favorite sweet potato meringue pie recipe that I made every Thanksgiving, but the meringue was too grainy and weepy. I finally decided to replace the meringue with this one this year and was thoroughly impressed. The recipe calls for a cup of egg whites, which gives you an enormous mound of meringue for one pie. Don't skimp! It's beautiful to have a towering meringue on your pie slices... I tried making the option roasted sugar for this recipe and did not have luck. It might be that my glass baking dish was dark colored and was too hot for the sugar. But it's fantastic with regular sugar. This recipe is definitely a keeper!

  • inflytur on September 26, 2018

    Made the Marshmallow Buttercream (pg 157). Easy enough but not my favorite.

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