Sunday, April 6, 2014

meringue frosting

This is a great recipe for making a smore like marshmallow frosting for cakes/cupcakes.  It can be easily torched with a baker's blow torched for a nice brown and toasted flavor.  The ingredients are few and the recipe is simple.  It makes a lot of frosting which is great for frosting a multi-layered cake or several dozen cupcakes!

Meringue Frosting
Recipe from Martha Stewart
Yield 6 cups of frosting 

1 1/4 cups sugar
1 1/2 tablespoons light corn syrup
5 large egg whites, room temperature


1) Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.

2) Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.

3)Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

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