| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Icing, Low fat | 1 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 1/2 | c | Sugar |
| 1/8 | t | Salt |
| 2 | T | Cold water |
| 1 | t | Vanilla extract |
| OR almond extract |
INSTRUCTIONS
Beat egg whites, sugar, salt, and cold water until blended. Place the mixture in a double boiler over boiling water. Beat these ingredients with a wire whisk 3 minutes, or until stiff. Remove the icing from the heat. Add 1 teaspoon vanilla or almond extract. Beat the icing well. Spread it over jellied fruit, pies or tarts, cakes, etc., that have been cooled. Top it with chopped nuts or coconut if desired. This is a soft icing. The recipe does not indicate the volume of icing that results. Recipe by: The Joy of Cooking, 1975, p. 727 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Feb 4, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 434
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 403mg
Potassium: 117.2mg
Carbohydrates: 101g
Fiber: 0g
Sugar: 100.8g
Protein: 7.3g