Yield: 1 Servings
|¾ cup||Light corn syrup (Karo)|
|2 tablespoons||Sugar (more or less)|
Beat the egg whites in a heat resistant bowl until they get very fluffy .
Put the bowl in a water bath and add syrup. Keep on beating. Add the sugar (to harden the mixture) and keep on beating. You'll need 2 spoons or so, depending on the size of the eggs used. After 10-15 minutes the mixture will be cooked and harden after it cools down. Keeps in refrigerator for a day or so and then it starts to colapse. Serve over sorbet, cakes or eat by the spoon.
Posted to fatfree digest V96 #295 Date: 25 Oct 96 12:01:27 EDT
From: Paula.M.Gouvea@... (Paula M. Gouvea)