| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Frostings | 1 | Servings | |
INGREDIENTS
| 2 | Egg whites; unbeaten | |
| 1 | c | Brown sugar; firmly packed |
| 1 | ds | Salt |
| 1/4 | c | Water |
| 1 | ts | Vanilla |
| 3/4 | c | Almonds; chopped/toasted |
INSTRUCTIONS
Combine egg whites, sugar, salt, and water in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread. Add nuts. Makes enough frosting to cover top and sides of 8x8xl-inch cake, or about 2 dozen cup cakes. Decorate with chopped almonds, if desired. Kate Smith Collection 1940 Published by General Foods Corp. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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