Meringue Frosting
NOTE: A candy
thermometer will guarantee the best results. Otherwise, test the
syrup by dropping a small amount into a glass of ice water. When
the syrup reaches 238 degrees, it should form a soft, gumlike ball
in the ice water. This frosting contains no fat. The frosting does
not hold up very well, however, so eat the frosted cake within a
day.
3 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Pinch salt
11/4 cups sugar
INSTRUCTIONS:
1. Beat egg whites in bowl of electric mixer at slow speed until frothy, about 1 minute. Add vanilla, cream of tartar, and salt. Beat at medium speed to soft peaks, about 1 minute. Increase to high speed and beat whites to stiff, glossy peaks, 1 to 2 minutes more. Turn off mixer.
2. Meanwhile, combine sugar and 1/3 cup water in small saucepan. Bring to boil over high heat, gently swirling pan by handle. Cover and boil 2 minutes, then carefully uncover and continue to boil until candy thermometer registers 238 degrees.
3. Return mixer to high speed and add syrup in thin, steady stream. Continue to beat, scraping down sides of bowl as needed, until frosting is cool, 7 to 10 minutes. Use immediately.
VARIATION:
For a Maple Meringue Frosting, replace sugar and water with 11/4 cups maple syrup. Place syrup in large, deep saucepan. When syrup comes to boil, reduce heat to medium, cover, and boil 2 minutes. Remove cover and boil until syrup reaches 238 degrees.