Fluffy Meringue Frosting
Fat-free frosting that's also marshmallow-y and delicious? You'll think you've hit the junk-food jackpot!
- ½ cup plus scant 2 tablespoons sugar
- 3 tablespoons water
- 3 large egg whites, at room temperature
- Heaping ¼ teaspoon cream of tartar
- Generous ¼ teaspoon vanilla extract
- Pastry brush
Place ½ cup of sugar and the water in a small pot. Stir to wet sugar. Bring to a boil over medium-high heat, swirling pan occasionally.
Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Turn down heat to simmer gently.
Meanwhile, place the egg whites into a clean, grease-free mixing bowl. Using balloon whip attachment to standing mixer, whip until frothy on low speed.
Add cream of tartar and turn speed up to medium high.
When soft peaks form, gradually add remaining 2 tablespoons sugar.
Continue whipping until stiff, glossy peaks form.
Bring the sugar-water mixture to a rapid boil and cook until it reaches 248° to 250°.
As syrup cooks, look for visual clues to assess temperature. At first, it will be thin with many small bubbles over the surface. The water will begin to evaporate and the mixture will become thicker. The bubbles get larger and sticky and pop more slowly. At this point the syrup looks thickened, but it has not begun to color. If you drop a bit of the syrup into a glass of cold water, it will form into a ball. This is the firm-ball stage, and it means the syrup is ready.
Pour a thin, steady stream over meringue, without pouring any on the rotating whip or the sides of the bowl.
Whip meringue on high speed until cool to the touch.- Beat in vanilla.
- Frosting is ready to use.
- Though a candy thermometer is not necessary, it is helpful.
- Make sure that no grease comes in contact with the frosting or the meringue will deflate and it will be ruined.
- This frosting must be used immediately.
Submit!
