Yield: about 2 ½ cups
“Back to Baking”, pp. 152
An earl grey chiffon cake with maple meringue frosting evidently calls for… maple meringue frosting. I thus made this lovely frosting recipe and was surprised by the fact that I could do it and furthermore that it was delicious (and not too sweet)! Frostings are usually not my forte, but this recipe is fail-proof and was just the right consistency for spreading. As a bonus, it is very glossy since it consists mostly of egg-whites, so very appealing on cakes.
- 2 egg whites, at room temperature
- ½ teaspoon cream of tartar
- 2 tablespoons sugar
- ¾ cup pure maple syrup
- 1 teaspoon vanilla extract
- With a hand or stand mixer, whip the egg whites with the cream of tartar until foamy, then add the sugar and whip the whites just to a soft peak.
- In a small saucepot, bring the maple syrup to a boil and cook uncovered and without stirring until it reaches a temperature of 242°F on a candy thermometer.
- While beating the egg whites on medium speed, carefully pour the maple syrup into the meringue by pouring it down slowly down the side of the bowl. Continue whipping until the mixture has cooled but is not quite room temperature, about 3 minutes.
- Stir in the vanilla extract.
Notes from Anna:
- This frosting should be used immediately after frosting.