Marshmallow Meringue

2-1/2 cups mini marshmallows
1 Tbsp milk
4-egg whites
6 Tbsp granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

In a saucepan, heat milk and marshmallows over medium heat. Fold with
rubber spatula while heating. Continue folding marshmallows until they
have all melted. Remove from heat. Set aside until needed. In a mixing
bowl, beat egg whites with cream of tartar. When egg whites are foamy, add
1 tablespoon of sugar at a time and beat about 30-seconds before adding
next tablespoon of sugar. Add vanilla after all sugar has been added.
Continue beating egg whites until stiff peaks form. Fold melted, warm,
marshmallow sauce into egg whites until well incorporated. Spread
immediately over pie or cake. If desired, bake in 350F oven, until peaks
of marshmallow meringue are slightly browned.

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