We recommend this frosting for our Coconut-Almond Egg-Shaped Cake.
- Yield: Makes about 4 cups
Source: Martha Stewart Living, April 2009
- 3/4 cup plus 1 tablespoon sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 3 large egg whites
- 1/4 teaspoon pure vanilla extract
Heat 3/4 cup sugar, the water, and
corn syrup in a medium saucepan
over medium heat, stirring until sugar
dissolves. Increase heat, and bring to
a boil. Wash down sides of pan with
a wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.
Meanwhile, whisk whites with a
mixer on medium speed until soft
peaks form, about 2 1/2 minutes. Add
remaining tablespoon sugar; reduce
speed to medium-low. Pour sugar syrup
into whites in a slow, steady stream.
Increase speed to medium high; beat
until stiff peaks form, about 7 minutes.
Beat in vanilla; use immediately.