Citrus: 10ml finely grated
orange, lemon or lime rind.
Chocolate: 50g plain chocolate,
melted
Coffee: 10ml coffee granules,
blended with 5ml boiling water, cooled
Method:
Whisk the egg
whites in a clean, heatproof bowl, add the icing
sugar and gently whisk to mix well. Place the bowl
over a saucepan of simmering water and whisk until
thick and white. Remove the bowl from the saucepan
and continue to whisk until cool and the meringue
stands up in soft peaks.
Beat the
butter in a separate bowl until light and
fluffy. Add the meringue gradually, beating well
after each addition, until thick and fluffy.
Fold in the chosen flavoring, using a palette
knife, until evenly blended. Use immediately for
coating, filling and piping onto cakes.
Marbling:
Sugar-paste, or fondant, lends itself to tinting in
all shades and marbling is a good way to color the
paste.
Using a cocktail
stick, add a few drops of the chosen edible food
color to some Sugar-paste icing. Do not knead the
food coloring fully into the icing. When the
Sugar-paste is rolled out, the color is dispersed in
such a way that it gives a marbled appearance.
Marbled Sugar-paste icing can be used to cover
novelty cakes. Several colors can be used in the
same icing to give an interesting multi-colored
effect.
Basic Desserts
Recipes - Meringue Frosting Recipe
