This 7-Minute Frosting is flavored with orange and ginger to compliment the Cocoa Spice Cake with Orange-Ginger Curd Filling. Since it’s a light, fluffy frosting it complemented the cake and filling well.
I did this while trying to find the right filling for a Pistachio Macaron. A 7-Minute frosting is basically egg whites and sugar with different flavors added. The trick is to whip it correctly while cooking it over the bain marie. It comes out with a marshmallow like texture and flavor. The only thing different about a marshmallow is that it contains gelatin to hold it’s shape.
Preparation time: 15 Minutes
Source: Sharon E. Russell
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer.
In the meantime, place the egg whites, sugar, orange juice, ginger concentrate, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed.
Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes.
Remove from the heat and beat for 1 minute. Allow the frosting to sit for 5 minutes before using.
To make a ginger concentrate; peel and chop up fresh ginger and add to a pan of water (about 4 cups). Cook over medium low heat until reduced and you get a nice strong ginger flavor. Adjust the amount added to your recipe as needed. Strain to remove the ginger pieces and store in the refrigerator.