How To make Marshmellow Meringue Apple Pie
6 c Peeled apple slices
1 tb Lemon juice
1/2 c Sugar
1/4 c Flour
1/2 ts Cinnamon
3 x Egg whites
7 oz Marshmellow creme
One unbaked 9-inch pie shell. Drizzle apples with juice. Toss with; sugar, flour and cinnamon. Spoon into pie shell. Bake at 450 degrees, 35 minutes. Reduce oven temp. to 350 degrees. Beat egg whites until soft peaks form; gradually add marshmellow creme, beating until stiff peaks form. Spread over apples, sealing to edge of crust. Bake 10 minutes or until lightly browned. Source: newsletter Nov '89 Dolores McCann -----
How To make Marshmellow Meringue Apple Pie's Videos
Key Lime Marshmallow Meringue Pie
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Here is what you'll need!
Key Lime Pie With Toasted Marshmallow Meringue
INGREDIENTS
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
Lime zest
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar
PREPARATION
Preheat oven to 350˚F/180˚C.
Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
Bake at 350˚/180˚C for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
Enjoy!
Sources/Credit
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Mambo Cabana
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Circus Rainbow Marshmallow Meringues Recipe | Cupcake Jemma
The circus is in town! Sort of. Well these little meringues remind me of clowns and big-tops so I thought I’d share them with you lot to brighten up your day. Super cute, colourful and fun and relatively easy to make (provided you have a long paint brush!). Get whisking!
RECIPE
4 egg whites (from free-range eggs at room temperature)
double the weight of your egg whites in Caster Sugar
a pinch of salt
a dash of vanilla extract
colour paste in various colours
(liquid food colouring isn't really suitable for these as it's weaker-coloured and difficult to use without drips)
colourful sprinkles
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Hot Fudge Marshmallow Pie
Hot fudge marshmallow pie is a rich and fluffy no-bake pie that is sure to please your sweet tooth! Homemade graham cracker crust is filled with a layer of rich hot fudge topped with a fluffy marshmallow filling.
Full recipe:
Orange Marmalade & Meringue Pie | Contest Winning Pie Recipe
This Sour Orange Meringue Pie recipe was awarded Prettiest Pie in the KCRW Good Food Virtual Pie Pageant (P.S. It tastes AMAZING!). It's a twist on a classic Lemon Meringue Pie, and as a creative solution for using up the copious amounts of sour oranges from the tree in my yard. Seville Oranges, also known as bitter or sour oranges are prized for making the best marmalade. This recipe starts with a Lemon Meringue base recipe and I substitute sour orange juice for the lemon juice. For an added touch I piped a Swiss meringue from Chris Morocco’s Lemon Meringue Pie recipe on Bon Appetit on top... and then torched it with my culinary torch.
CHAPTERS:
0:00 Award-Winning Seville Orange Marmalade Pie
0:35 Perfect Pre-Baked Pie Recipe
0:53 How to Make Orange Curd
2:31 Do I Need to Refrigerate Fresh Eggs?
2:58 How to Separate Eggs Yolks and Whites
3:56 Consistency of Homemade Curd
4:33 Mistakes in Baking
4:58 Pour Curd Into Pie Shell
5:55 Pie & Tea Party with My Chicken
6:02 Make Meringue Topping for Pie
6:12 Tips to Get Stiff Peaks
6:24 How to Make Swiss Meringue
7:29 How to Fix Overbaten Meringue
8:27 Pour Orange Marmalade Layer
9:25 Piping Meringue Decoration with Piping Tips
10:24 How to Toast Meringue with a Culinary Torch
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Meringue Frosting / Fluff / Marshmallow Frosting
Delicious on it's own or tasty as a topping for cakes, cupcakes, pies, baked alaskas... the list goes on. And it's easy to make. You'll need:
Get the recipe at -
(Don't waste the yolks - they can be used in my key lime pie:
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Vintage Holiday Baking: Apple Meringue Pie
Looking to add something new to your holiday menu? Try this Apple Meringue Pie recipe from The Horsford 1887 Almanac and Cook Book! We think this recipe will surely please any pie lover this holiday season.
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Music: Kid is Frangin by Podington Bear
Licensor: Free Music Archive