Ingredients Syrup: 1 cup granulated sugar 1/4 cup water 2 tablespoons light corn syrup Meringue: 4 teaspoons meringue powder (or 1 tablespoon + 1 teaspoon) 1/4 cup cold water 1/2 teaspoon coconut extract Optional topping: 1/2 cup sweetened flaked coconut, lightly toasted Instructions Click to mark complete - Make the syrup:In a medium saucepan, combine sugar, water, and corn syrup. Heat over medium until sugar dissolves. Bring to a boil, then simmer 1–2 minutes. Remove from heat and let syrup cool slightly (warm, not hot). - Prepare the meringue:In a large bowl, beat meringue powder and 1/4 cup cold water on high speed until stiff peaks form, about 4 minutes. - Combine syrup and meringue:With mixer on high, slowly pour the warm syrup into the meringue in a thin stream. Beat about 4 minutes until glossy and fluffy. - Stir in coconut extract. - Spread immediately on cupcakes or cake. Sprinkle with toasted coconut if desired. Notes Best used immediately.Store in an airtight container at room temperature for up to 8 hours.
