| 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>
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”