brown sugar seven-minute frosting

Brown sugar gives ordinary boiled frosting, which can be cloying, a slightly darker hint of caramel flavor. Do not try to make this recipe on a rainy day. Humidity makes meringue very hard to work with.

MAKES ABOUT 5 CUPS

• 6 egg whites
• 1 ½ cups brown sugar
• ¼ cup light corn syrup
• 2 tablespoons water
• ½ teaspoon cream of tartar

1. Put the egg whites into a large mixer bowl. Set them aside at room temperature while you make a syrup.
2. In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil, washing down the sides of the pot with a wet pastry brush, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Immediately remove from the heat.
3. Add the cream of tartar to the egg whites in the mixer bowl and beat briefly to blend. With the mixer on medium speed, gradually pour in the syrup in a thin stream, taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is spreadable. If the meringue is too stiff, the frosting will be difficult to work with. Use at once.