| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Water |
| 2/3 | c | Sugar |
| 1/3 | c | Large egg whites; (about 3) |
| 1/8 | ts | Cream of tartar |
| 2 | tb | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff butnot dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away. Recipe By : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15 Posted to EAT-L Digest 6 October 96 Date: Mon, 7 Oct 1996 18:53:29 -0500 From: Jackie Bordelon <jbord@PREMIER.NET>
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