Marshmallow Frosting

What is Meringue (Marshmallow) Frosting?

Meringue frosting is a light, airy frosting made by whipping egg whites with sugar, creating a glossy and fluffy texture. It is known for its delicate sweetness and versatility, as it can be used raw, lightly toasted, or baked into a firm shell. Meringue frosting is perfect for elegant cakes, cupcakes, and pastries.

Key Characteristics of Meringue Frosting

• Texture: Light, smooth, and fluffy, with a marshmallow-like consistency.
• Flavor: Sweet and subtle, often enhanced with vanilla or other flavor extracts.
• Appearance: Shiny and glossy, ideal for decorative piping or spreading.

Common Uses for Meringue (Marshmallow) Frosting

Cakes
Frost or decorate layer cakes like angel food cake or chiffon cake.
Ideal for creating dramatic swoops or piped designs.

Cupcakes
Pipe meringue frosting onto cupcakes and lightly torch for a toasted finish.

Pies
Classic topping for lemon meringue pie or key lime pie.
Creates a beautiful, toasted crown when broiled or torched.

Baked Goods
As a filling or topping for pastries like pavlovas or tarts.

Types of Meringue (Marshmallow) Frosting

Swiss Meringue Frosting

• Made by gently heating egg whites and sugar over a water bath, then whipping until glossy peaks form. Butter is often added to create a silky, stable buttercream.
• Best for smooth finishes and intricate piping.

Italian Meringue Frosting

• Created by whipping egg whites while slowly adding hot sugar syrup. It’s the most stable meringue frosting.
• Commonly used for elaborate decorations and holds up well in warm conditions.

French Meringue Frosting

• Made by whipping raw egg whites with sugar. It’s less stable and is typically toasted or baked after application.
• Best for desserts that will be cooked further, like baked Alaska or lemon meringue pie.