Marshmallow Meringue

2 1/2 cups miniature marshmallows
1 tablespoon milk
4 egg whites
6 tablespoons granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon 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 extract 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 350 degree F oven, until peaks of marshmallow meringue are slightly browned.