An irresistible marshmallow frosting that is best consumed on the day it is made. If you are making a chocolate cake, omit the lemon juice
- 2 large egg whites
- 1 cup sugar
- 1/4 cup water
- 2 tsp fresh lemon juice (optional)
- 1 tsp light corn syrup
- 1/4 tsp cream of tartar
In a medium bowl set over a 3- to 4-quart saucepan filled with 1 inch simmering water (bowl should sit about 2 inches above water), with hand-held mixer at high speed, beat egg whites, sugar, water, lemon juice if using, corn syrup and cream of tartar until soft peaks form and mixture reaches 160 degrees F on a candy thermometer, about 7 minutes.
Remove bowl from pan; beat egg-white mixture until stiff, glossy peaks form, 5 to 10 minutes longer. Makes about 3 cups.
Source: The All New Good Housekeeping Cook Book, Hearst Communications, Inc. C 2001
