Calamondin Recipe-Calamondin Meringue Buttercream Frosting
- 1 cup + 2T Sugar
- 3 Egg Whites
- 2 sticks + 2T Butter Chilled
- 1 tsp Vanilla Extract
- 1 9 oz Jar Calamondin Coulis
In a heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly until sugar has dissolved and mixture is warm to the touch (about 165°). This pasteurizes the egg whites. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low speed, add butter several Tbsp at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high until smooth again, 3 to 5 minutes more). Beat in vanilla extract. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in Calamondin Coulis with a rubber spatula until frosting is smooth.
This makes enough frosting for a two layer 9” cake. We recommend using a pineapple cake mix for the cake layers.