Campfire-Toasted Marshmallow Frosting

 

 

I N G R E D I E N T S 

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• pinch sea salt
• 1 teaspoon vanilla extract

 

D I R E C T I O N S

1. Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
2. Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine.
1. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.
2. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
3. Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
4. Pipe the frosting on the cupcakes or whatever, and let them chill for at least 30 minutes to set the frosting a bit.  FInally, use a kitchen torch to lightly brûlée the edges.

 

L I N K A G E

• http://40aprons.com/hot-chocolate-cupcakes-with-toasted-marshmallow-frosting/