Ingredients:
- 2 egg whites from large eggs, at room temperature
- 1 teaspoon vanilla
- 1/4 cup water
- 1/2 cup sugar
- pinch salt
- 1 – 2 drops pink food coloring
Instructions:
Place the egg whites with the vanilla in the clean bowl of a stand mixer.
In a small, high-sided saucepan, whisk the water and sugar together. Bring to a boil over medium-high heat and cook for four to eight minutes, or until the syrup reaches 234°F on a candy thermometer.
While the sugar syrup is boiling, whip the egg whites on low speed until they form foamy peaks. When the syrup has reached the correct temperature, slowly drizzle it into the egg whites, turning the speed to medium-high as you do so. Continue to whip until the egg whites form stiff, glossy peaks.
Beat in the salt and food coloring until the mixture is an even, consistent shade of pink.
Fill a piping bag and frost cupcakes.
Nutritional Information:
Sodium: 107.3 mg
Calories: 122
Fat: 0 g
Protein: 3.8 g
Carb: 26.6 g
Fiber: 0 g
Sugar: 21.5 g
