Lazy Boiled Icing With Cacao Nibs

1. 1

   Place the egg white, sugar, cream of tartar, and vanilla in the clean, dry, oil-free bowl of a stand mixer. Fit the mixer with the whisk attachment.

2. 2

   Bring the water to a full boil. Pour it immediately onto the other ingredients and start the mixer on low. Mix for a few seconds to minimize splashing, then turn the mixer up to medium-high until the icing turns thick, glossy, and billowy, about 7-8 minutes.

3. 3

   While the icing is mixing, using a mortar and pestle, gently crush the nibs (you can also use a plastic bag and a rolling pin). The nibs shouldn't be pulverized; just break up some of the larger pieces. Some residual powder is fine.

4. 4

   Fold the nibs into the icing and use immediately.

5. 5

   Consume the icing the same day and keep at room temperature or cooler. It does not store or freeze well.

* Per serving · 4 servings · Values may vary.

No additional tips available.