Food & Cooking Recipes Dessert & Treats Recipes Cindy Bearman's Marshmallow Frosting 4.1 (7) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 8, 2019 Print Share Share Tweet Pin Email Yield: 1 9-inch layer cake Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting. Ingredients 2 ¼ sheets gelatin ½ cup egg whites (from 5 to 6 large eggs) 1 ½ cups sugar Directions 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. Print