MARSHMALLOW FLUFF FROSTING: An easy toasted meringue frosting recipe!

Ingredients

• 2 large Egg Whites (room temperature, about 60 g each)
• 1 cup Granulated Sugar (fine granulated, can be superfine for quicker dissolution)
• 1 tsp Vanilla Extract (pure vanilla extract; optional other extracts for flavor)
• 1 pinch Salt (helps stabilize the meringue and adds flavor)

Instructions

1. Gather Ingredients and Equipment

   Measure out the egg whites, sugar, vanilla, and a pinch of salt. Set out the heatproof bowl, saucepan, stand mixer, whisk attachment, thermometer, and spatula.

   Time: PT2M

2. Combine Egg Whites and Sugar

   Place the egg whites in the heatproof bowl and whisk in the sugar until just combined. This prevents the sugar from clumping when heated.

   Time: PT2M

3. Heat Over a Double Boiler

   Set the saucepan with a few inches of simmering water. Place the bowl on top, making sure the bottom does not touch the water. Stir constantly and heat until the mixture reaches 130°F (54°C) on the thermometer.

   Time: PT5M

   Temperature: 130°F

4. Whip to Stiff Peaks

   Transfer the hot bowl to the stand mixer. Start on medium speed for 30 seconds, then increase to high. Beat until the meringue is glossy, shiny, and holds stiff peaks when the whisk is lifted.

   Time: PT8M

5. Add Flavor and Stabilizer

   Add a pinch of salt and the vanilla extract. Fold in gently with the spatula until just incorporated.

   Time: PT2M

6. Transfer and Use

   Spoon the frosting into a piping bag or spread directly onto cupcakes, cakes, or s'mores. For a toasted finish, use a kitchen torch briefly on the surface.

   Time: PT1M

Nutrition Facts

Calories

60

Protein

0 g

Carbohydrates

15 g

Fat

0 g

Fiber

0 g