I know it should simply be called “meringue” but I feel the need to tell you it tastes like marshmallows. 🙂 Toasted soft and gooey marshmallows, the best part of a campfire s’more. The toasted meringue exterior cracks as you take a bite and soft marshmallow melts down into the ice cream. For this reason, we’re applying a thick layer of that glorious marshmallow meringue.
We’ve made the meringue a few times before:
You can watch me prepare the meringue in the helpful video below. Whisk egg whites, sugar, and cream of tartar together constantly over a pot of simmering water. The egg whites will gently heat and the sugar will dissolve. The cream of tartar stabilizes and shapes the egg whites, just like we discussed in our angel food cupcakes.
Tip: When gently cooking these 3 ingredients together, simply use a large pot and bowl. You can use the stainless steel bowl that comes with your stand mixer or a glass bowl (I used one from the set I keep recommending). You’ll need your stand mixer in the next step anyway.
Once the egg whites, sugar, and cream of tartar are gently heated, begin whipping. This step incorporates air into the meringue and after a few minutes, you’ll have stiff glossy peaks. Go ahead and taste it. It tastes like homemade marshmallow fluff!!
Source: Brownie Baked Alaska + Video