Marshmallow Meringue Frosting

• In a large mixing bowl, whisk your egg whites and sugar together.
• Heat bowl over a double boiler (pan with little water simmering over low heat).
• Note that your bottom of the bowl should not touch the water!
• Whisk constantly while heating the egg whites, we do not want it to be scrambled.
• Continue whisking until thermometer reads 160F or 70C.
• If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.
• At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.
• Then add salt and vanilla extract, whisk to combined.
• Frost immediately. As frosting cools further it becomes harder to pipe.
• Lightly toast frosting with a torch, open stove flame, or broiler.
• Top with a piece of chocolate and graham cracker.