Mini Sweet Potato Pies with Toasted Marshmallow Meringue

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateI’ve never really been a big fan of sweet potato. I didn’t dislike it, but I never really wanted to eat it. Then, last Thanksgiving, someone made sweet potato casserole with marshmallows and everything changed. OF COURSE it was the marshmallows that made a difference. So this year I decided to try sweet potato pie with…wait for it…toasted marshmallow meringue! I love any excuse to use meringue, so I was excited to get started. To make it even better, I decided to go for mini sweet potato pies with toasted marshmallow meringue because everything is better in miniature form, right?! Right.

These little pies are perfect bite sized treats, which works out really well for a Thanksgiving dessert table. Think about it. Do you usually have multiple pies or desserts, and you can’t just choose one to eat? So then you end being that person who’s like, “OK, but I’ll just have a really tiny piece of each.” Mini pies are the perfect fix because you can just add a little one on your plate instead of having to cut out a teeny tiny piece of pie. And they’re cute. I mean, cuteness is pretty important to my desserts. 

Normally I would tell you how finicky meringue can be, but this isn’t your average meringue. You’re not baking it with the expectation that it will harden a certain way or leak sugar or anything because it’s in a hotter oven for a very short period of time so that it toasts lightly on the outside, while the inside stays soft. You would normally bake meringue on a low temperature for about 45 minutes. Not with this pie. Plus, the marshmallow fluff changes the texture a bit. Basically, if you’re intimated by meringue, you don’t have to worry about this one! The one caveat is that you should put the meringue on the pie right before serving for best results. Otherwise, the meringue will deteriorate over time because it has not baked all the way through, causing it to bubble and begin to resemble egg whites again. So if you’re making pie ahead of time, I recommend making the sweet potato ahead but then adding the meringue and toasting lightly right before serving. Although, everything is better fresh if possible anyway!

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateSweet potato pie filling (makes 24+ mini pies or one whole pie):

  • 2 cups mashed, cooked sweet potatoes (2 medium sweet potatoes)
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 cup butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup evaporated milk, divided in half

Pie crust:

  • 3-4 rolls of store bought crust

Spray 2 muffin pans with cooking spray. Lay out the pie crust dough and use a round object like a lid or cup to cut out circles about 3-4 inches wide. Press the circles into the cavities of a muffin tin and stretch or pinch the dough to fit as needed. 

Peel the sweet potatoes and chop them into chunks. Move the chunks to a large pot and fill with water. Bring the water to a boil, and lower the heat to a simmer for 15-20 minutes. The potatoes are done when you can cut or puncture a piece easily without hitting any resistance. 

Preheat the oven to 350 degrees.

Drain the water, leaving the potatoes in the pot. Add the brown sugar, nutmeg, cinnamon, salt, butter and about half of the evaporated milk, and simmer for about 5 minutes. As it cooks, use a potato masher to mix together the ingredients (I actually don’t have a potato masher, so I just used a large spoon and it works fine). Mash until the mixture is as smooth as possible, and remove from heat. 

Let the potatoes cool for several minutes. In a separate mixing bowl, whisk together the eggs, granulated sugar, vanilla and the other half of the evaporated milk. Whisk until the mixture is smooth and pour into the cooled potatoes mixture and stir until combined. 

Distribute the sweet potato pie filling among the crusted muffin cavities. You can fill them almost completely full because they will not rise much. Bake for about 20-30 minutes until the pies are fully cookies though (adjust baking time if you’re making a full pie). You’ll know they are done when the crusts are lightly browning and the middles jiggle only a little – it should hold it’s shape but not be hard.

Remove from the oven to cool on a wire rack while you prepare the marshmallow meringue topping.

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateMarshmallow meringue:

  • 2 egg whites
  • 1/4 cup granulated sugar
  • Pinch of cream of tartar 
  • Approx. 3.5 oz marshmallow cream (half jar)

Whisk the egg whites for several minutes until light and foamy. Add the cream of tartar and mix until you can tip the bowl upside down without the egg whites falling out. Continue to mix on high speed as you add the sugar, one tablespoon at a time until the meringue forms stiff peaks. Fold in the marshmallow cream and mix carefully with a spatula so that you don’t deflate the meringue. 

Remove the pies from the cupcake tin and place on a lined baking sheet. Spread or pipe the meringue generously on top of each pie. Increase the oven temp to 400 degrees and bake the pies for about 5 minutes, watching closely until the edges of the meringue begin to brown. Remove the pies to cool completely. 

The outside of the meringue should be slightly hard to the touch, and the inside will have a frosting-like consistency. You may notice that the sugar from the meringue may also leak when left out for a while, so again, I really recommend adding the meringue right before serving. These are fun little pies to make and they remind me so much of Thanksgiving! Enjoy!

4th of July | Patriotic Swirl Meringue Cookies

4th of July: Patriotic Swirl Meringue Cookies | Revamperate

4th of July: Patriotic Swirl Meringue Cookies | Revamperate
Fun fact about me: 4th of July is actually one of my favorite holidays. The only one that beats it is Christmas, but I really love 4th of July. The fireworks, the BBQs, the beach. It’s the best. Naturally, America’s independence means red, white and blue everything, including meringue cookies. I experimented with meringue to make these patriotic vanilla meringue cookies with beautiful red, white and blue swirls. 

Meringue cookies are great because they’re so light and actually not that hard to make at all. They have so few ingredients that it’s just a matter of ensuring you mix them properly and with the right equipment. Adding color to the meringue is fun way to brighten up the cookies, and adding a color swirl is really easy. Plus, you can pipe meringue however you want to create cookies in all sorts of shapes. My favorite were the rose swirls! 

4th of July: Patriotic Swirl Meringue Cookies | Revamperate
A few tips for making meringue:

  • Always use a grease-free bowl and whisk to ensure that your egg whites form properly 
  • Avoid using a plastic bowl for the same reason – I recommend using a metal mixing bowl
  • Don’t overmix or you risk the meringue deflating 
  • Take your time! 

Ingredients (makes 18-20 meringue cookies):

  • 3 egg whites
  • 3/4 cup of sugar
  • 1 tsp vanilla
  • 1/4 tsp cream of tartar
  • Blue gel food coloring
  • Red gel food coloring 
  • Piping bag and paint brush 

First, separate your egg whites in a metal bowl cleaned well to rid any grease. Using your whisk attachment, whip the egg white until foamy. You’ll see them become fluffy but not stiff. When you see heavy foam on top of the egg white, add the vanilla and cream of tartar, and continue to beat on medium speed until the mixture thickens. Mix in the sugar little by little – you do not want to add all of the sugar at once. Continue to mix on medium-high speed until the mixture turns bright white and you can see it thickening. 

As it mixes, you should be able to see the lines in the meringue when the whisk moves. You know it’s done when you can pull out the whisk and the meringue forms stiff peaks. 

In a piping bag, insert a large tip, and paint stripes of food coloring from the tip up to the opening. I made four thin red stripes around the bag and four blue stripes. Then carefully fill the bag with the meringue, twist, and squeeze the bag to check that the color is mixing with the meringue. 

4th of July: Patriotic Swirl Meringue Cookies | Revamperate 4th of July: Patriotic Swirl Meringue Cookies | Revamperate
Pipe swirls on a parchment or silicone lined baking sheet by starting in the middle and swirling out. You should see the swirls of color forming, and as you reach the end of the bag, you may also see less and less color in the meringue. Another great thing about meringue is it will not spread when baked like your usual cookie would, so you can place the cookies as close together as you want. I used the small amount of meringue left in my piping bag to make small blobs in the spaces left on my baking sheet. Might as well use it all!

Bake the meringue cookies at 200 degrees for approximately one hour and 15 minutes. Do not open the oven until the cookies have been inside for at least one hour. When the cookies are firm to the touch, remove from the oven and let cool. 

You can actually bite into these babies when they are fresh out of the oven, but I recommend waiting until at least the sheet has had time to cool. Eat fresh for best results, and serve for a great 4th of July treat that’s light and patriotic!

Italian Meringue Buttercream

Italian Meringue Buttercream | Revamperate Italian Meringue Buttercream | Revamperate
If you’ve never tried Italian meringue buttercream, you’re in for a treat. It’s pretty much what it sounds like – meringue + buttercream. And it’s deliciously different. Based on the research I did, some people call this the “real buttercream” but I think they taste completely different. Oddly, I find Italian meringue to be more buttery than my classic buttercream recipes, and I have to say I still prefer my vanilla buttercream, but this is a great recipe for when you want to try something different. It pairs well with almost any flavor, and you can add flavors to just like you can with traditional buttercream frosting.

I was pretty intimidated by Italian meringue at first, but it’s actually not that difficult if you take it slow. It’s great for piping too because it’s really creamy. I found mine similar to a cream cheese frosting consistency and that made it perfectly spreadable.

Ingredients (frosts 24 cupcakes):

  • 5 egg whites
  • 1 1/2 cup of sugar
  • 2/3 cup of water
  • Pinch of cream of tartar
  • 2 cups of butter, chopped and cold
  • 1 1/2 tsp pure vanilla extract

You will also need a candy thermometer, but you can make the buttercream without it if you don’t have one.

First, cut up cold butter into a squares and set aside.

Italian Meringue Buttercream | Revamperate
In a small saucepan on the stove, bring the water and sugar to a boil on medium heat. Use the thermometer to determine when it reaches about 240 degrees (soft-ball stage) and remove from heat. If you don’t have a thermometer, you’ll have to eyeball when the sugar water reaches a light syrup consistency.

While the water and sugar heats, combine the egg whites into the bowl of your mixer with the whisk attachment. Mix the egg whites on low speed until foamy, add in the pinch of cream of tartar and then mix on medium until peaks begin to form, but do not overbeat. Stop before the egg whites appear dry. With the mixer running on medium-high speed, slowly pour in the sugar syrup. Beat on high for 2-3 minutes until some of the steam has subsided.

Italian Meringue Buttercream | Revamperate
Keep the mixer running on medium-high speed, and add in the butter one cube at a time as it mixes. Continue to beat the buttercream on high and add in the vanilla extract. Beat until the frosting begins to peak. This will take some time and you’ll see a drastic change when the butter is fully incorporated. If it curdles, continue mixing for a few more minutes and you’ll see it smooth out.

Pipe the buttercream onto cupcakes or spread on a cake for a beautiful and delicious topping. Enjoy!