Homemade Marshmallow Creme

Ingredients:

4 large eggs- whites only
1 cup granulated sugar
1/2 tsp cream of tartar
1 tsp pure vanilla extract (can use any flavor)

Directions:

Separate the eggs and combine egg whites (only), sugar, and cream of tartar in a double boiler or a heatproof bowl. If you don’t have a double boiler set a bowl over a saucepan filled with two inches of simmering water. Do not let the bowl touch the water.

Whisk constantly until sugar is dissolved and the mixture has thinned out, approx. 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. Use your finger and lightly and quickly dip your finger into the mixture and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If you use a thermometer, the temperature should read 160°F.

Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract (or any flavor), then beat on high speed until stiff glossy peaks form, about 5 minutes. You can use a handheld or stand mixer fitted with a whisk attachment for this step.

Cover and store leftovers for up to 2 days in the refrigerator.

Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it’s best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.