Marshmallow Meringue Frosting
Use as a frosting, or as a layer on top of a cake and then cover with ganache, use on top of a mousse or top and sear with a kitchen blowtorch, or pipe, or blop on for a casual, fluffy but engaging frosting style! Makes enough to frost 2 layers of a 9 inch cake, with enough to spare.
- 3/4 c egg shites (or 6 egg whites)
- 2 c caster sugar
- 1 1/2 tbsp vanila flavor
- 1 tsp cream of tartar powder (optional)
Start by boiling water in a large saucepan, enough to heat the bottom of your bowl. Bring to a boil, then lower to simmer.
Mix together the egg whites, cream of tartar and vanilla, until lightly frothy, in a bowl, using a handheld electric mixer with the whisk attachments. For ease and sanity, I tend to use the same mixing bowl that my stand mixer uses. When slightly frothy, place bowl in the water.
Moving the speed of your mixer to high, mixing all the while, add the sugar, either shaking it in gradually from your bowl or 1/8 cup at a time. Make sure it is dissolved.
Mix for 7 minutes, on highest speed, moving your mixer's whisks around to make the marshmallow white and silky.
Immediately move the bowl to your stand mixer, tapping out the leftover meringue from your whisks into the bowl. Beat on the highest speed your stand mixer can do for 10-12 minutes.
Use as desired; on your cake, sear with a kitchen blowtorch on top of your pie or mousse, etc.