Our pleasantly tart, pink-hued Hibiscus Powder serves two purposes in this easy, cloud-like meringue frosting: it lends a light, citrusy note and also acts as a natural food coloring.
Prep time: 0 min
Cook time: 15 min
Total time: 15 min
Ingredients
Serves 12
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2 Large Egg Whites, room temperature
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1 Teaspoon Organic Bourbon Vanilla Extract
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1/4 Cup Water
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1/2 Cup White Sugar
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1 Pinch Fine Sea Salt
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1 Teaspoon Hibiscus Powder
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12 Unfrosted Vanilla Cupcakes
Directions
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Place egg whites and vanilla in bowl of stand mixer and beat on low speed until peaks start to form.
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Meanwhile, whisk together water and sugar in medium saucepan, and bring to a boil over medium-high heat. Continue cooking until syrup reaches 235°F on candy thermometer.
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Increase mixer to medium-high speed and slowly add syrup to egg whites. Continue beating until stiff, glossy peaks form. Add Hibiscus Powder and continue beating until combined.
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Fill piping bag with frosting and pipe onto cupcakes. If desired, use kitchen torch to lightly toast meringue.