MERINGUE FROSTING
Making meringues is a bit of an acquired skill and it can take some practice to master the technique (see pages 12-13); however, the impressive results of this super-fluffy topping are worth every ounce of effort. Once you get it right, it's very simple to make.
Yield makes 3 cups
Number Of Ingredients 2
Steps:
- In a small saucepan over medium heat, bring the agave nectar nectar to a boil, stirring constantly. Decrease the heat to low and simmer for 6 to 10 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color, then remove from the heat and set aside.
- In a deep bowl, whip the egg whites to stiff peaks using a handheld mixer. Be sure to push the beater around the bowl to incorporate air into the whites. This step is important; if your egg whites are not whipped to stiff peaks, the recipe won't work. Stop whipping as soon as the egg whites are stiff; overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up in well-defined, unwavering peaks.
- Drizzle the warm agave nectar very slowly into the egg whites while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny. Allow to cool to room temperature, then use right away.
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