Roasted Marshmallow Meringue Frosting and How I Acquired a Plumber's Torch
4 free-range egg whites
3/4 cup brown sugar
1/4 tsp cream of tartar
1 vanilla bean or 2 tsp extract
Fill a heavy pot 1/3 full of water and place over medium heat.
Separate eggs and reserve yolks for another recipe.
Collect whites in a clean, heatproof mixing bowl.
Add brown sugar and mix to combine.
Clip a candy thermometer to the side of the mixing bowl and place the bowl over pot of hot water.
Stir constantly until the thermometer registers 160*F, about 10 minutes.
Remove from heat, add cream of tartar and beat on high until stiff peaks form, another 7 minutes or so.
Now, the fun part: Frost the cake, making swirly patterns.
Pull: Using the flat side of a spatula or knife, touch the frosting and lift 90 degrees away from the cake, to form little curly peaks.
Torch: Roast the waves of frosting with your new torch and serve.