Strawberry Meringue Frosting

Preparation

1. Step 1

   In a small saucepan over medium heat, bring the agave nectar to a boil, stirring constantly. Decrease the heat to low and simmer for 6 to 10 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color, then remove from the heat and set aside.

   Step 2

   In a deep bowl, whip the egg whites to stiff peaks using a handheld mixer. Be sure to push the beaters around the bowl to incorporate air into the whites. This step is important; if your egg whites are not whipped to stiff peaks, the recipe won’t work. Stop whipping as soon as the egg whites are stiff; overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up in well-defined, unwavering peaks.

   Step 3

   Drizzle the warm agave nectar very slowly into the egg whites, while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny.

   Step 4

   Allow to cool to room temperature, then fold the strawberries into the meringue. Use right away.