THE RECIPE SPOT FOR YUMMY SWEET TREATS DEVELOPED BY OR COLLECTED AND USED BY GRANDMA LINDA AND HER "LADYBUG".
Tuesday, June 11, 2013
TOASTED MARSHMALLOW FROSTING
12 large marshmallows 1 cup granulated sugar 2 egg whites 1 teaspoon cream of tartar 1/4 teaspoon salt 3 tablespoons water 1 teaspoon pure vanilla extract
Chop marshmallows into quarters and set aside. Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler. Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form. Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed. Pipe onto cupcakes while the mixture is still warm. Toast the tops lightly with a culinary torch.