Marshmallow Meringue Puffs

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Marshmallow Meringe Puffs

1 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 5
1 votes, average: 1.00 out of 5
Recipe Certified by Natvia

by Natvia

Preparation: 20 minutes, Cooking: 90 minutes

Perfect little Marshmallow Meringue Puffs with crisp white outer shells and gooey marshmallow centres. You can make them with flat tops for mini pavlovas and your topping of choice, or bake longer for crisp insides like your bakeshop kids party version. The kids will never guess they’re sugar free


  • 3 large egg whites (about 90g), at room temperature
  • ¼ teaspoon cream of tartar
  • 80g Natvia, finely ground in foodprocessor
  • ¼ teaspoon vanilla extract (optional)


  • Shaved almonds and/or coconut or 100s and 1000s (optional) for meringue puffs
  • Cream and extra finely ground Natvia for whipping and decorating mini pavlovas (optional)

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Makes 10

  1. Thoroughly clean and dry a stainless steel bowl, whisk attachment of mixer and all utensils: a hint of water or oil will affect how well your whites peak. If you have recently used any of these for mixing recipes with butter or oil, wipe with a little lemon juice or vinegar or the eggs won’t peak. It doesn’t matter if you don’t wash off the lemon juice/vinegar after wiping. You cannot use a plastic bowl or your eggs are unlikely to whip right and you won’t get crisp outsides with marshmallow centre.
  2. Preheat oven to 95°C and position rack in centre of oven. Line a baking tray with baking paper.
  3. Use whisk attachment of electric mixer to beat egg whites on low-medium speed until foamy (~1 min). Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the Natvia, 1 tablespoon at a time, and continue to beat on medium high to high speed until the meringue holds very stiff peaks. Beat in the vanilla extract. The meringue is done when it holds very stiff peaks that do not fall over and when you rub a little between your thumb and index finger it doesn’t feel gritty. If it feels gritty the Natvia hasn’t fully dissolved so keep beating until it feels smooth. If your meringue doesn’t peak high and stiff, there was a trace of water/oil on your bowl or mixer attachments.
  4. Put a dab of meringue on the underside of each corner of the baking paper to prevent the paper from sliding. Pipe or dollop (using 2 clean dry spoons) 6cm round mounds onto the baking paper. Meringues do not spread very much, if at all. Sprinkle the tops with a few shaved almonds and/or coconut, etc, if serving as meringue puffs. If making mini pavlovas, flatten top and depress centre slightly to hold whipped cream and fruit topping.
  5. Bake on very low heat 95°C for 1.5-2.0 hours, rotating the baking tray from front to back about halfway through to ensure even crisping of shell. The meringues are done when they are crisp but still pale and will release easily from the baking paper. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying for several hours or overnight if possible. The meringues can be covered and stored at room temperature for several days in a low humidity atmosphere, though they’ll go soggy if you live in the tropics!
  6. If making mini meringues, top with whipped cream and Natvia and fresh fruit of choice.

Tips and Tricks

Cook longer for crisp centre meringues like you buy in the local bakers. Add coloring/flavoring of choice in place of or with vanilla essence