Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.
- 2 1/4 sheets gelatin
- 1/2 cup egg whites (from 5 to 6 large eggs)
- 1 1/2 cups sugar
Fill a medium bowl with water and add ice. Add gelatin to ice water and let stand until soft. Drain, squeezing excess water from gelatin, and set aside.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed.
Place sugar in a medium saucepan along with 1/4 cup plus 1 tablespoon water. Place over medium-high heat and cook, brushing down sides with a pastry brush to prevent crystallization, until liquid reaches 235 degrees on an instant-read thermometer; add gelatin.
With the mixer on low, slowly add sugar mixture to egg whites. Increase speed to high and beat until stiff peaks form, 10 to 15 minutes.