Fluffy Meringue Frosting

INGREDIENTS

• 1 ¾ cups sugar (370 g)
• ½ cup water (110 g)
• 1 ¾ cups egg whites (5 egg whites) (180 g)
• ⅛ teaspoon cream of tartar (2 g)
• 1 teaspoon almond extract (4 g)

METHOD

For the Fluffy Meringue Frosting:
1. Place the sugar in a sauce pan. Add the water, and then stir gently to combine.
2. Place the egg whites in the mixing bowl of a stand mixer. Beat with a wire whip on medium speed.
3. At the same time while the egg whites are whipping, on medium heat, boil the sugar and water until the sugar is completely dissolved and the mixture is bubbly, around 225°F. Do not stir once the sugar mixture starts to boil.
4. Simultaneously have both the egg whites mixing and the sugar boiling.
5. When the egg whites start to take shape, add the cream of tartar.
6. When the sugar reaches around 225°F, remove the sauce pan from the heat.
7. With the mixer running, pour the hot sugar syrup very slowly into the egg whites, in a very thin trickle down the sides of the mixing bowl. Take care not to pour the syrup quickly as it might scramble the egg whites.
8. Once the sugar syrup is all poured in, increase the speed slightly, add the almond extract and whip the egg whites until stiff peaks, but still glossy.
9. Fill piping bags with the whipped meringue. The meringue will almost quadruple in volume, so you might have to divide it among 3 -4 piping bags.
10. Use a large round tip or star tip, if preferred, and pipe the meringue onto the cupcakes. Set aside any unused meringue in case you will need to re-pipe.

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