Adapted from the frosting recipe in Autumnal Birthday Cake in Nigella Lawson’s How to Be a Domestic Goddess, which uses maple syrup in addition to sugar.
- 2 large egg whites
- 3/4 cup plus 3 tablespoons sugar (or 1 cup minus 1 tablespoon sugar)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon sea salt (or kosher)
- 1 teaspoon vanilla extract
- Put everything except the vanilla extract in a mixing bowl that fits over a saucepan to make a double boiler. Fill the saucepan with enough water to come just below — but not touching — the bowl when it sits on top. Bring the water to a boil, set the bowl on top, and using an electric handheld whisk, beat the mixture vigorously for 5-7 minutes. It should stand up in peaks like a meringue mixture. Take the bowl off the saucepan, away from the heat, and add the vanilla. Beat for another minute. The meringue should feel pretty warm to the touch.
- Let it cool to room temperature before storing. I store mine in the fridge. Not sure about this one, but I have a feeling it will last for quite a long time.