Imagine an icing, topping or filling as pillowy as marshmallow and as delicate as meringue. This recipe delivers both: a fluffy, stable marshmallow-meringue icing that works beautifully as a cake cover, cupcake topping, donut filling or the perfect finish for lemon meringue desserts.
Versatile and quick to make, this icing gives the look and texture of traditional meringue but with the ease and extra chew of a marshmallow-style finish. It pairs exceptionally well with citrus desserts, especially lemon meringue, and can be toasted with a blowtorch for a caramelized edge and authentic meringue appearance.
I use this marshmallow meringue icing in many recipes at home because it sets up reliably and holds its shape while still tasting light and sweet. If you want that classic toasted flavor, briefly torch the surface until golden—stunning and delicious every time.
Below are photos and the complete recipe so you can recreate this marshmallow meringue icing at home.
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2
Large Egg Whites -
170g
Caster Sugar -
5
Tablespoons
Golden Syrup -
1/2
Teaspoon
Cream of Tartar -
1/2
Teaspoon
Vanilla Extract
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Combine the egg whites, caster sugar, golden syrup, cream of tartar, a pinch of salt and 1 tablespoon of cold water in a large heatproof bowl.
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Set the bowl over a pot of gently simmering water, ensuring the bowl does not touch the water. Using a handheld mixer, beat the mixture for about 5 minutes, or until the sugar has fully dissolved and soft to stiff peaks begin to form.
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Remove the bowl from the heat, add the vanilla extract and continue to beat for about one more minute until the icing is light and fluffy. Use immediately to pipe, spread, fill or dollop onto your baked goods. For a toasted finish and added flavor, briefly flame the surface with a blowtorch until golden.