Meringue frosting

Meringue frosting

By
From
Cupcakes
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
100g pasteurised liquid egg white
1/2 lemon, juiced
3 tablespoons water
pinch salt
260g caster sugar

Method

  1. Place the egg white, lemon juice, water and salt into a clean, dry bowl and whisk until aerated and soft peaks form. Lower the speed and add a third of the sugar, 1 tablespoon at a time, then raise the speed and beat well for a minute. Lower the speed again and repeat with the next third of sugar. Add the remaining sugar in the same way, then put the speed up to high and beat well for at least 3–4 minutes, or until fluffy, white and firm.
  2. Use immediately. Do not store the frosted cupcakes in the fridge as the humidity will melt the meringue.

Variation

  • Pink marshmallow: Add 2 tablespoons of water instead of 3, and add 2 teaspoons of vanilla extract. Whisk in a few drops of pink liquid food colouring at the end for a light pink frosting.
Tags:
Peggy Porschen Parlour
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