Meringue

Pies with meringue are not appealing to me at all.  Raw egg whites with sugar and fluffed on top of a delicious lemon, chocolate or coconut cream pie just needs something else.  I like to whip heavy cream and add to the pies, and then I just want that fluffy white meringue, but please not raw egg whites.  I was thinking this last weekend; years ago I used to make a meringue which was used with raw egg whites adding a jar of marshmallow cream.  Then I had this thought, what if I used the Wilton Meringue Powder and added the marshmallow cream.  So, I did it and I made a lemon pie and added this twist to a meringue.  I love it, and I had some fun creating this, you can too, come on, let’s have some fun!

2 tablespoons Wilton Meringue Powder

½ cup cold water
1 jar of marshmallow cream

Mix in a bowl with an electric mixer the water, Wilton Meringue Powder, and 1 tablespoon of marshmallow cream.   Beat on high for approximately 5 minutes .  Add the entire jar of marshmallow cream and beat another 5 minutes.  The meringue should have stiff peaks and ready to spread on your pie.  Bake in a 350 degree oven until peaks begin to golden brown.  Do not burn.

Let cool before serving, refrigerate any leftovers, if there are any left over to refrigerate.

A great dessert wine served with this lemon pie is so rewarding at the end of a hard long week of work! 

Enjoy!  Main important thought to remember, just have fun!