Brown Sugar–Meringue Icing
 
Makes about 6 cups
Ingredients
  • 6 large egg whites
  • 1½ cups firmly packed light brown sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
Instructions
  1. In the work bowl of a stand mixer, combine egg whites, brown sugar, lemon juice, vanilla extract, cream of tartar, and salt. Set bowl over a pan of simmering water, being careful not to let bottom of bowl touch water. Whisk constantly, until mixture registers 140° on an instant-read thermometer.
  2. Transfer bowl to mixer, and beat on high speed until tripled in volume and glossy, about 10 minutes. Place mixture in a pastry bag, and use immediately.
Recipe by Victoria at https://victoriamag.com/blueberry-cupcakes-with-lemon-curd-filling-recipe/