Marshmallow Frosting

Preparation In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color. In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies. Store in a glass Mason jar in the refrigerator for up to 24 hours. Sweetness: high Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More by Elana Amsterdam. Copyright © 2009 by Elana Amsterdam; photographs copyright © 2009 by Annabelle Breakey. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc. Elana Amsterdam is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking and baking since 2006 after she and her son were both diagnosed with celiac disease. Elana's first book, The Gluten-Free Almond Flour Cookbook, was named one of the Denver Post's top cookbooks of 2009. Her writing has appeared in diverse publications including Shape, Natural Solutions, Delicious Living, and Delight magazine. She lives with her family in Boulder, Colorado. Visit www.elanaspantry.com.

Preparation In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color. In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies. Store in a glass Mason jar in the refrigerator for up to 24 hours. Sweetness: high Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More by Elana Amsterdam. Copyright © 2009 by Elana Amsterdam; photographs copyright © 2009 by Annabelle Breakey. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc. Elana Amsterdam is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking and baking since 2006 after she and her son were both diagnosed with celiac disease. Elana's first book, The Gluten-Free Almond Flour Cookbook, was named one of the Denver Post's top cookbooks of 2009. Her writing has appeared in diverse publications including Shape, Natural Solutions, Delicious Living, and Delight magazine. She lives with her family in Boulder, Colorado. Visit www.elanaspantry.com.