This has a delicate crispy shell on the outside and a gooey sticky center that makes me reminisce of roasting marshmallows on the bonfire!
Recipe: Toasted Marshmallow Meringue (makes 12-16 meringues)
5 egg whites
3/4 cup honey
1.5 tsp tapioca flour
1/2 tsp cream of tartar
pinch of salt
1 tsp vanilla
Preheat oven to 250 degrees and line a baking sheet with parchment paper. In a stand mixer, or large mixing bowl, beat egg whites, salt and cream of tartar on medium until soft peaks begin to form. Increase mixer speed to high and drizzle in honey and tapioca starch. When stiff peaks are beginning to form, add vanilla and beat until combined. Scoop large scoops (like ice cream scoop size) onto baking sheet, flatten a bit with a spoon, and cook for 30-40 minutes, until beginning to brown (just a little) on the outside. You want it to not stick to your finger if you touch it gently. Let cool on baking sheet for 5 minutes, then remove (with parchment paper) and place onto a wire rack to cool completely. Gently pull meringue off of parchment paper (it will stick, so be careful!) after it is cooled completely. Top with fresh, sweet strawberries for a delectable dessert!