FOOLPROOF MERINGUE


This recipe has been going strong since Kraft developed it some 15 years ago.

3 Egg Whites 3
Dash of salt
1 cup Marshmallow Creme 250 mL

Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread over pie filling, sealing to edge of crust. Bake at 350°F [180°C] 12 to 15 minutes or until lightly browned. Cool.


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