Orange Flower Water Filling
First tier (you must use)
- 500 grams of white sugar
- 500 grams corn syrup or glucose (to prevent crystallisation)
- 1/4 teaspoon cream of tartar
- 200 grams egg white OR 100 grams egg white powder, 50 grams orange flower water and 50 grams water.***
Third tier (optional)
- chopped white chocolate (cold from the refrigerator)
- roasted pecan carefully filtered to remove dust
- clear flavouring of your choice
In a large mixing bowl put dried egg whites, orange flower water, water and stir to mix. Leave to hydrate for 30 minutes to one hour. Or, put 200 grams fresh egg whites in a bowl.
In a medium pot boil sugar, corn syrup, and cream of tarter with one cup of water. When the temperature reaches 110 Celsius (230 Fahrenheit) start whipping the egg whites on medium speed. When the sugar syrup reaches 116 Celsius (241 Fahrenheit) take off the heat, turn the mixer to high, and slowly pour the syrup into the egg whites. Beat until the temperature drops to 50 Celsius (122 Fahrenheit). Just before turning off the mixer add whatever liquid flavouring you are using, if any. If using nuts, fold in by hand with a rubber spatula. If using white chocolate add after the frappe reaches room temperature, or it will melt into the frappe.
This will keep indefinitely in an airtight container.
*** By using dry egg whites (a.k.a. meringue powder), you can add flavour by replacing the plain water used to hydrate the egg whites with any flavoured water. You can also make a weak tea with flower such as lavender, but you risk tinting the colour of the frappe. Your only limitation is that the liquid must not contain oil, or the egg whites will not whip. For this reason, always clean your bowl and beater with vinegar before using. The vinegar will remove any hidden oils.
(You may flavour with vanilla extract but it will colour the frappe. Vanilla seeds are a better option.)