Recipe: Lemon meringue frosting
- 3 large egg whites, room temperature
- 1 cup sugar
- 3 tablespoons water
- 1⁄4 teaspoon cream of tartar
- Pinch of salt
- 1 tablespoon finely grated lemon zest
- 2 teaspoons lemon juice
- A drop or two of yellow food coloring, optional
1 In a stainless steel bowl, whisk together egg whites, sugar, water, and cream of tartar.
2 Place the bowl over a pot of simmering water and immediately begin beating with an electric hand mixer on low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes.
3 Turn off beater and add salt, lemon zest, and lemon juice, as well as food coloring, if using.
4 Continue beating on high until stiff peaks form. You may need to scrape down the sides of the bowl and the beater blades to make sure that all the lemon zest is incorporated.
5 Remove from heat and allow the frosting to cool before using.
Makes about 3 cups—enough to frost 1 double-layer 9-inch round cake or 12 cupcakes.
BUY THIS BOOK
Excerpted from Meringue by by Linda K. Jackson & Jennifer Evans Gardner. Copyright © 2012. Photography by Alexandra Defurio. Excerpted with permission from Gibbs Smith. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.