Lazy Boiled Icing With Cacao Nibs

• 1 large egg white at room temperature
• 1 cup (7 ounces) granulated sugar, preferably superfine
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 cup water
• 2 tablespoons cacao nibs

1. Place the egg white, sugar, cream of tartar, and vanilla in the clean, dry, oil-free bowl of a stand mixer. Fit the mixer with the whisk attachment.
2. Bring the water to a full boil. Pour it immediately onto the other ingredients and start the mixer on low. Mix for a few seconds to minimize splashing, then turn the mixer up to medium-high until the icing turns thick, glossy, and billowy, about 7-8 minutes.
3. While the icing is mixing, using a mortar and pestle, gently crush the nibs (you can also use a plastic bag and a rolling pin). The nibs shouldn't be pulverized; just break up some of the larger pieces. Some residual powder is fine.
4. Fold the nibs into the icing and use immediately.
5. Consume the icing the same day and keep at room temperature or cooler. It does not store or freeze well.

egg, sugar, cream of tartar, vanilla, water, cacao nibs

Taken from food52.com/recipes/24598-lazy-boiled-icing-with-cacao-nibs (may not work)