INGREDIENTS

INSTRUCTIONS

This recipe uses a candy thermometer.
In a 1-quart saucepan with a tight-fitting lid, combine the sugar and
water. Place over low heat, stirring constantly, until sugar is dissolved.
Cover saucepan and bring mixture to a boil. Boil 5 minutes; this will
dissolve any crystals that have formed on sides of pan. Uncover and put
candy thermometer in place. Continue cooking without stirring until mixture
reaches 230 degrees (thread stage).   While cooking use pastry brush dipped
in water to wash down sides of pan to remove the crystals that form.
Meanwhile beat until frothy the egg whites and cream of tartar. Beat until
stiff, but not dry, peaks are formed. Continue beating egg whites while
pouring the hot syrup over them in a steady thin stream. Do not scrape
syrup from bottom and sides of pan. After all the syrup is added, continue
beating for 2-3 minutes or until frosting is very thick and forms rounded
peaks and hold its shape. Using the least possible amount of strokes, fold
in the lemon extract. Can also use other flavors instead of lemon. Enough
to frost sides and tops of three 8-inch cake layers. Jo Merrill, recipe
from private files
Posted to EAT-L Digest 25 Sep 96
Date:    Thu, 26 Sep 1996 11:19:37 -0500
From:    LD Goss <ldgoss@METRONET.COM>

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