Marshmallow Frosting

By cuznvin

Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.

Read more at Marthastewart.com: Marshmallow Frosting - Martha Stewart Recipes

Ingredients

• Makes enough for one 9-inch layer cake
• 2 1/4 sheets gelatin (1 1/8 teaspoons powdered)
• 1/2 cup egg whites (from 5 to 6 large eggs)
• 1 1/2 cups sugar
• 6 sheets of gelatin is the equivalent of 3 teaspoons of powdered gelatin (a 10g sachet). This is enough to soft-set 480ml/16fl.oz. of liquid.

Preparation

Step 1

1. Fill a medium bowl with 1 1/2 cups water and add ice. Add gelatin to ice water and let stand until soft, 10 to 15 minutes. Drain, squeezing excess water from gelatin, and set aside.
2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy.
3. Place sugar in a medium saucepan along with 1/4 cup plus 1 tablespoon water. Place over medium-high heat and cook, brushing down sides with a pastry brush to prevent crystallization, until liquid reaches 235 degrees on an instant-read thermometer; add gelatin.
4. With the mixer on low, slowly add sugar mixture to egg whites. Increase speed to high and beat until stiff peaks form, 10 to 15 minutes.