Baking 101: Toasted Coconut Sugar Marshmallow Meringues


I’ve decided to start a new series called baking 101 to feature some recipes that a bit newer for me and I have to “learn” a bit more before I do. When it comes to cooking, I’ve done most of my techniques and flavors enough to understand why a step in the procedure is suggested, which ingredients or steps can be skipped or substituted, and improvise. While I feel similarly for some baking recipes, the more technical and precise ones I need to take more time to read and do.

In this series I’ll be documenting the process more-highlighting key mistakes I may have made or explaining steps I felt could have been more clearer in the original recipes I went off of.

Toasted Marshmallow Meringue

  • 6 egg whites, at room temperature

  • 1 1/2 cups brown sugar or coconut sugar, finely ground in food processor**

  • 1/2 teaspoon cream of tartar

  • 1/2 cup toasted almonds, finely chopped


  1. Preheat oven to 250.

  2. Place egg whites in bowl of standing mixer. With whisk attachment, mix on medium to high until a soft peak forms. Add in cream of tartar and continue to mix until you have medium peaks.

  3. Slowly add in sugar, one tablespoon at a time, with the mixer still running.

  4. Continue to beat until you have stiff peaks, a few more minutes.

  5. Divide meringue into 1/2 cup dollops onto a baking sheet lined with parchment paper.

  6. Sprinkle with toasted almonds.

  7. Bake until just firm, about 90 minutes-120 minutes. Turn off oven and let sit in oven for an additional hour before removing from oven.

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