| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Frosting |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unsalted butter; room temperature |
| 2 |
c |
Maple syrup |
| 1/2 |
c |
Egg whites (4 or 5); at room temperature |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Bourbon |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
From: nancy-dooley@uiowa.edu (Nancy Dooley)
Date: 20 Oct 1994 21:40:05 -0400
From Cuisine Magazine, 1983
Beat butter in large bowl until fluffy; reserve. Heat maple syrup in heavy
medium saucepan over medium heat to boiling; cook, without stirring, until
syrup reaches firm ball stage or candy thermometer registers 244 F. 31 to
32 minutes, watching to see that syrup doesn't boil over. You should have
about 1 cup.
When syrup reaches soft ball stage (238 to 240 degrees), after about 22
minutes, begin beating egg whites, with salt, in large grease-free bowl
with clean beaters; beat, on medium speed, until stiff but not dry, 7 to 8
minutes. Continuing to beat, add hot syrup in thin stream, scraping down
sides of bowl with rubber spatula once or twice. Continue to beat mixture
until it has reached room temperature and bowl no longer feels warm, 10 to
15 minutes.
Increase speed to high; beat in one fourth of the reserved butter, about 1
tsp. at a time, then beat in remaining butter by tablespoonsful. Scrape
down sides of bowl; beat in bourbon and vanilla. Enjoy!
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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