Marshmallow Frosting

• Place the egg whites, sugar, salt, and cream of tartar in a heatproof bowl - I prefer using a metal bowl for this.
  4 large egg whites, ¾ cup granulated sugar, ½ teaspoon cream of tartar, pinch salt
• Fill a saucepan with an inch or two of water on the stove and place over medium-low heat, so the water begins to simmer. Place the bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water.
• Whisk constantly until the sugar dissolves. It'll go from thick to frothy. To test, I like to (carefully!) lift the whisk up and rub the mixture between my fingers. You shouldn't feel any of the sugar.
• Take the bowl off the double boiler and place in your stand mixer, fitted with the whisk attachment (or use a handheld mixer). Add the vanilla.
  1 teaspoon vanilla
• Beat on high speed for 5 minutes, or until you get stiff and glossy peaks.
• Frost your cupcakes, cake, or pie with the marshmallow frosting. Optional, but use a kitchen torch to toast the frosting and enjoy!