Recipe: Marshmallow Meringue

Marshmallow Meringue

1 c. marshmallow cream
3 egg whites
dash of salt

In a bowl, beat egg whites until soft peaks form. Add marshmallow cream and beat at high speed until stiff. Makes enough to frost a cake or top a 10-inch pie. Can be put in oven 2 to 3 minutes until light brown.

Marshmallow Meringue 2

3 egg whites
dash of salt
1 c. (1/2 jar) Kraft
Marshmallow Creme

Beat egg whites and salt until soft peaks form. Gradually add Marshmallow Creme beating until soft peaks form. Spread over pie filling, sealing to edge of crust. Bake at 350 degrees 12 to 15 minutes or until lightly browned. Cool.