- 1 cup sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1/3 cup water
- 3 large egg whites, at room temperature
- 1 teaspoon coconut extract
Whisk the sugar, corn syrup, cream of tartar, salt, and water together in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir it) and cook, undisturbed, until it reaches 240°F on a candy thermometer, about 2 minutes; stirring can cause the sugar to crystallize.
Meanwhile, in a medium bowl using an electric mixer on high speed, beat the egg whites until foamy.
Once the sugar syrup reaches 240°F, immediately and carefully pour it into the egg whites, with the mixer running on high speed, away from the beaters to prevent splattering and possible burns. Continue to beat until the frosting is glossy and fluffy, about 5 minutes. Beat in the coconut extract. Use immediately.
Triple Coconut Cake with Seven-Minute Coconut Frosting
Maple Bourbon Fudge
Down Home Chili Cheeseburger
Slow-Roasted Salmon with Roasted Creamy Cauliflower
Cashew-Crusted Coconut Cream Pie with Lime Meringue
Dairy Free Coconut Ice Cream
Buttermilk Spice Cake With Fresh Apple Puree And Roasted Walnut Cream Cheese Frosting
Peanut Butter–Chocolate Chip Cookies