This spring dessert is just as delectable as it is lovely.
Ingredients
Method
- In the bowl of a stand mixer set over a pan of simmering water, combine egg whites, sugar, salt, and extract. Cook, whisking constantly, until mixture registers 140° on a candy thermometer.
- Remove bowl from double boiler, and return to stand mixer. Beat mixture with whip attachment on high speed until tripled in volume and cooled, about 10 minutes.
- Reduce mixer speed to medium low. Add butter, 1 to 2 tablespoons at a time, mixing well after each addition. Add confectioners’ sugar, and beat to combine. Use immediately, or cover and chill for up to 2 weeks. Bring frosting to room temperature, and beat at medium-high speed with a mixer until smooth before using.
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