Dairy-Free Meringue Frosting
 
Prep time
Cook time
Total time
 
This simple recipe is all about technique. It's essential that you whip the egg whites just until stiff peaks form, let it cool, and use promptly for icing.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3 cups
Ingredients
  • ¼ cup agave nectar
  • 2 egg whites
Instructions
  1. In a small saucepan over medium heat, bring the agave nectar to a boil, stirring constantly.
  2. Decrease the heat to low and simmer for 6 to 10 minutes, keeping a close eye and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
  3. Meanwhile, in a deep bowl, whip the egg whites until stiff peaks form using a handheld mixer. Push the beaters around the bowl as you mix to incorporate air into the whites. This recipe will only work if you reach stiff peaks, but you need to stop whipping as soon as the egg whites are stiff. Overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up with defined, unwavering peaks.
  4. Drizzle the hot agave nectar very slowly into the egg whites, while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny.
  5. Let the meringue frosting cool to room temperature, and then use it immediately to frost your cake or cupcakes.
Notes
Strawberry Version: Once the meringue frosting is fully cool, fold in 2 tablespoons finely chopped fresh strawberries.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.
Nutrition Information
Serving size: ¼ cup Calories: 23 Fat: 0g Saturated fat: 0g Carbohydrates: 5.4g Sugar: 5g Sodium: 6mg Fiber: .3g Protein: .6g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-meringue-frosting