|1 teaspoon||Unflavored gelatin|
|¼ cup||Cold water|
|2 cups||White sugar|
|¼ teaspoon||Cream of tartar|
Soften gelatin in ¼ c cold water. Take Sugar, 1 c water and cream of Tartar. Boil till it reaches 235 degrees on candy thermometer. Remove from heat add soften gelatin and let stand until luck warm. Add salt, vanilla, and egg whites and beat well. Note that powdered egg whites would be best.
Since eggs should not be eaten raw any more. This is an older recipe so do with it as you feel comfortable.
Posted to Bakery-Shoppe Digest V1 #390 by aklatt@... (Arlene Klatt) on Nov 16, 1997
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