There’s something so comforting about good old vintage recipes, isn’t there? This one’s a classic, so elegant and with an almost other-worldly feeling.
- 2 egg whites
- 300g / 1 1/2 cups white sugar
- 2 tsp light corn syrup
- 80ml / 1/3 cup cold water
- dash of salt
- 1 tsp vanilla
- Place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute with electric whisk.
- Place over – but not touching – boiling water and cook, beating constantly for about 7 minutes until stiff peaks form. Be careful not to overcook!
- Remove from boiling water, add vanilla and beat again until of spreading consistency.
- Once your cake, muffins or cookies of choice have completely cooled, you may use this beauty to frost them. It hardens after a bit, giving it a very satisfying light crunch.
- I like to frost Devil’s Food Cake with this beautiful frosting. I love the contrast between the very dark chocolatey cake with this luminous white frosting.
- The thinner the layer of frosting, the quicker it will set and harden.