Try this luscious topping on the cake above instead of the whipped cream. Finish by toasting the meringue waves with a kitchen torch.
Ingredients
1
cup sugar
1
/3 cup water
5
egg whites, at room temperature
1
/2 teaspoon cream of tartar
Pinch of salt
Need to make a substitution?
Preparation
Step 1
Combine the sugar and water in a small pan and cover and cook over low-medium heat. Once you can hear it boiling, remove the lid (the steam will help avoid crystallization). Continue cooking, without stirring until you reach the soft-ball stage (see page 13).
Step 2
Meanwhile, in a large heatproof bowl, whip together the egg whites, cream of tartar, and salt to medium peaks. Add the syrup in a stream and continue to whip until the bowl feels cool to the touch.
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.
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