This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall and is divine frosted over Chocolate Cake. Don’t fear if the mixture overcooks and the agave nectar turns dark amber—you will have a roasted marshmallow frosting, creating a slightly different, though equally tasty, treat.
1/2 cup agave nectar
2 egg whites
In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
Store in a glass Mason jar in the refrigerator for up to 24 hours.