Marshmallowy Italian Meringue-Topped Cookies
Indulge in these heavenly Marshmallowy Italian Meringue-Topped Cookies that are sure to satisfy your sweet tooth. With a delicate, pillowy meringue atop a scrumptious cookie base, this delightful treat is perfect for any occasion.
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 15 servings
- 1 egg white
- ½ cup granulated sugar (100 g)
- 1 tablespoon water
- 15 plain cookies, (digestive biscuits, Graham crackers etc.)
Nutrition Info
- Calories 98
- Fat 4g
- Carbs 14g
- Fiber 0g
- Sugar 9g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Set a small saucepan of water onto a medium heat Combine egg white, sugar and water in a small, heatproof bowl.
- Place the bowl over the saucepan of water and heat, whilst whisking continuously with an electric hand whisk.
- Remove from the heat after about 10 minutes of whisking, or when forming sticky, stiff peaks. (Note: the mixture should no longer have an eggy taste._
- Spread on your cookies, about a quarter inch thick,.
- Use a blowtorch to gently toast the marshmallowy meringue, or alternatively place in a hot oven for a few minutes.
- Top as desired and serve.
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