Meringue dates back to the early 1600s, when a sweet tooth named Lady Elinor Fettiplace, of Oxfordshire, England, wrote a recipe for the lighter-than-air confection. Centuries later, it has inspired this incredible frosting. To make your own tufted tower, choose the cake and filling you and your groom like best (raspberry or lemon curd work well) and trim with the easy-to-make whip. Your guests will surely appreciate the break from buttercream.
- Yield: This recipe makes enough to cover one 10- and one 12-inch tier. You'll need more to pipe the decorations.
Source: Martha Stewart Weddings, Spring 2009
- 1 3/4 cups sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
Heat 1 1/2 cups sugar, the water, and corn syrup in a medium saucepan over medium heat, stirring until sugar dissolves. Increase heat; bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.
Meanwhile, whisk egg whites with a mixer on medium speed until soft peaks form, about 2 minutes. Add the remaining 1/4 cup sugar; reduce speed to medium-low. Pour the hot syrup into the egg-white mixture in a slow, steady stream. Increase speed to medium high; beat until stiff peaks form, about 7 minutes. Beat in vanilla; use immediately.