INGREDIENTS

INSTRUCTIONS

source:The Home Book of Italian cooking  Combine sugar and water in a
suacepan, and cook over medium flame  until syrup spins a long thread
from the tip of spoon. Remove from  heat and add vanilla. Set pan in
cold water and while syrup is  cooling, beat egg whites until stiff but
not dry. Add beaten egg  whites to syrup and beat constantly until
mixture becomes a smooth  paste. Tint with 4 drops of food colouring,
if desired. This frosting  may be used as decorative icing or to make
meringues, tarts, or pies.  Posted to Recipe Archive - 06 Apr 97 by ted
by: LeiG@aol.com on Apr  6, 9

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”