| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts -, Cakes | 12 | Servings | |
INGREDIENTS
| 3 | c | Sugar |
| 1/8 | ts | Cream of tartar, (scant) |
| 3/4 | c | Water |
| 6 | Whole egg whites, beaten stiff |
INSTRUCTIONS
Put all ingredients in a pan with a candy thermometer (cover with foil until it is boiling good). Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer. Pour syrup slowing into egg whites (while still beating) 1/3 at a time. Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar. Recipe by: Nannie Posted to EAT-L Digest 25 Mar 97 by Sharon <jouet@MINDSPRING.COM> on Mar 25, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”