| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
1/ c Packed brown sugar |
| 1/4 |
c |
Light corn syrup |
| 2 |
tb |
Water |
| 2 |
|
Egg whites |
| 1/2 |
ts |
Vanilla |
| 1 |
ts |
Powdered instant coffee |
INSTRUCTIONS
Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to
rolling boil over medium heat. Uncover and cook, without stirring, to 242
degrees on candy thermometer or until small amount of mixture dropped into
very cold water forms a ball that flattens when removed from water. To get
an accurate temperature reading it may be necessary to tilt the saucepan
slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees. While
mixture boils, beat egg whites in medium bowl just until stiff peaks form.
Pour hot syrup very slowly in thin stream into egg whites, beating
constantly on medium speed. Add vanilla and instant coffee. Beat on high
speed about 10 minutes until stiff peaks form. Preparing this type of
frosting on a humid day may require a longer beating time. Frosts a 13 X
9-inch cake or fills and frosts two 8- or 9-inch cake layers
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 18, 1998
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