Marshmallow Frosting


For the Marshmallow Frosting:
4 large egg whites
1 cup granulated sugar
1 tsp. pure vanilla extract
¼ tsp. cream of tartar



Make the Marshmallow Frosting:
In a medium-sized heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a small saucepan of heavily simmer water and whisk until the sugar is dissolved, about 5 minutes, then add the vanilla and cream of tartar. Either using an electric handheld mixer or in the bowl of a stand mixer, whisk the egg whites on medium-high speed until stiff peaks form and the meringue is glossy, 5-7 minutes. Pile the meringue on top of the cooled sweet potato pie and spread evenly with an offset spatula. You can use a torch to brown the marshmallow meringue OR you can place the pie directly under your oven’s broiler for 1-2 minutes, rotating halfway through and taking care not to burn the meringue. Serve warm or cold!

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