Paleo Marshmallow Meringue Topping (with half the sweetener!)

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This Paleo Marshmallow Meringue Topping recipe uses half the sweetener of other meringue recipes, and it doesn’t use refined sugar. What a healthier, gooey and delicious way to top your favorite dessert!

This recipe is also Gluten-free, dairy-free and GAPS compliant (honey is one sweetener option).

Peruse below for the dairy variation that includes whipped cream, as well.

What is meringue

Two kinds of dessert meringue exist: one is crunchy and gets baked at a low temperature. One is a whipped aerated gooey topping that’s reminiscent of marshmallows.

This Paleo Meringue is not the kind of meringue that gets baked and becomes crunchy.

Rather, this meringue is a topping and is marshmallow-like!

Usually, it’s made too sweet! This version invites to you to enjoy the dessert culinary wonder without that drawback. All billowy, but not too sweet.

How to use Paleo Marshmallow Meringue

You know you’ve got a great topping when you want to eat it all by itself for dessert!

Other than eating it right off a spoon, here are some great ways to use meringue in desserts:

• Top a pie with this meringue.
• Eat it with ice cream.
• Dip cookies in.
• Make whoopie pies.

The possibilities will start leaping through your mind once you’ve made it.

How to make Paleo Meringue with variations

• Choose between using honey, maple syrup or a combination of both (my personal favorite). But just use honey for GAPS.
• Dairy version: Fold Paleo Meringue into freshly whipped cream (see Recipe Notes below for this variation) to create a wonderfully creamy version (so good)!
• Flavor with peppermint extract, especially with the whipped cream option.
• Keep it vanilla for more universal uses.
• Make a less-sweet marshmallow with it (see this variation below in Recipe Notes).

Print Recipe

5 from 4 votes

Paleo Marshmallow Meringue Topping ~ with ½ the sweetener!

Paleo Marshmallow Meringue Topping is a culinary revelation! Just try NOT to eat it off the spoon! Flavor it with vanilla or peppermint, or the flavors are endless. Top pie, ice cream, fill whoopie pies and more. Made with no sugar and half the sweetener (honey or maple syrup) of most recipes.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American, British, French

Keyword: gaps diet, gluten-free, honey, maple syrup, meringue, paleo

Servings: 8 servings

Calories: 58kcal

Author: Megan

Cost: $2.00

Equipment

• electric mixer or beaters
• small saucepan

Ingredients

• ½ cup maple syrup or honey, or use half honey and half maple syrup together
• 2 egg whites no yolk at all, preferably room temperature
• 2 tablespoons + 1 teaspoon water
• 1-¼ teaspoons gelatin <-- Use link and code BEAUTIFUL10 for 10% off your entire order. This gelatin is 3rd party tested and pesticide free.
• 1 teaspoon vanilla extract
• optional: 1/8-¼ teaspoon peppermint extract , to taste, optional but so good (unless you need a vanilla flavored meringue for a particular recipe); lemon and coffee are other flavor options

Instructions

• Place water in small bowl. Sprinkle gelatin over its surface. Set aside, allowing it to "bloom."
• Beat the egg whites on high with an electric mixer or beaters until they become stiff, about 2 minutes.
• In a small saucepan (choose a lightweight saucepan to make the next step easier) add the honey and/or maple syrup. Heat maple syrup & honey just to boiling, and then remove from heat. Swirl the pan as needed to evenly distribute the bubbles, when bringing to a boil.
• Add the now solidified gelatin mixture to egg whites. While constantly beating, pour the hot syrup mixture into the fluffy egg whites and gelatin in a slow and steady stream.
• Finally, add vanilla and continue to beat the mixture. Keep beating until it forms peaks. This step takes about 10 minutes. (You will see only a little change from 5 minutes to 10 minutes; but the extra time will yield the right texture.)
• Once chilled this meringue will set. Use it right away if you wish to decorate with it.

Notes

Variations

• Less-Sweet Marshmallows- Use 2 teaspoons gelatin instead of the 1-¼ teaspoons the recipe calls for. Dust a casserole dish with cocoa powder and spread the meringue in immediately after it's finished; dust the top as well. Cut into cubes after chilling for 2-3 hours.
• Whipped Cream- Whip 2 cups cold cream until stiff. Using a spatula, gently but completely fold in ½ the meringue. Delish! To make this variation GAPS-friendly, use cultured cream (such as Nancy's probiotic sour cream). Whip it lightly, to loosen and lighten it; then fold in the meringue.

Nutrition

Calories: 58kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.03g | Sodium: 14mg | Potassium: 14mg | Sugar: 13g | Calcium: 1mg | Iron: 0.001mg

Whipped Cream Meringue version

Whipped Cream Meringue is THE yummiest topping under the sun. (See this variation above.)

My favorite version includes the peppermint extract! Top ice cream or eat it directly with a spoon for swoon mouth-feel happiness!

Use just the vanilla extract to top a pie…!