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Meringue Frosting
Essential Technique
- Makes about
500 g
cake - Difficulty
Easy
Published 2010
Egg white-based frostings have always been popular for American-style layer cakes. This variation is of a classic that used to be called ‘seven-minute frosting’ because it was whisked with a rotary egg beater in the top of a bain marie. With the heavy-duty mixers of today, it’s just a question of heating the ingredients first and then whisking them by machine.
Ingredients
Method
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