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Question:  At an office birthday party the other day, a woman mentioned that the meringue on the pie being served was made with marshmallows. Is that really possible?

Answer: Yes! And although it does give the meringue a bit of a creamier taste and texture, this recipe works every single time. It seems to help keep the meringue from shrinking, as well as tasting absolutely delicious!

Marshmallow Meringue

1 (7 oz) jar Kraft Jet-Puffed Marshmallow Crème
3 large egg whites
1/8 tsp salt
1/4 cup sugar

Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow crème into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form.

Add 1/2 cup beaten egg whites to marshmallow crème and stir with rubber spatula or spoon just until incorporated to lighten. Marshmallow crème is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in. Fold in remaining whites in 2 additions just until incorporated.

Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks. Bake for about 5 minutes until meringue is browned. Enjoy!


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