| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Icing, Low fat |
1 |
servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1/2 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Cold water |
| 1 |
ts |
Vanilla extract |
|
|
OR almond extract |
INSTRUCTIONS
1. Beat egg whites, sugar, salt, and cold water until blended. Place the
mixture in a double boiler over boiling water.
2. Beat these ingredients with a wire whisk 3 minutes, or until stiff.
Remove the icing from the heat.
3. 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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