Yield: 1 servings
|¼ cup||Light corn syrup|
|2 eaches||Egg whites|
Mix sugar, syrup, and water in 1 quart saucepan. Cover and heat to boiling point over medium heat. Then uncover and boil rapidly until mixture reaches 242 degrees on a candy thermometer or small amount of mixture dropped into cold water forms a firm ball and holds its shape. As mixture boils beat egg whites in 1½ quart bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites and beat constantly on medium speed. Add vanilla and beat on high speed until stiff peaks form. Will frost a 13-by-9 inch cake or two layers.
Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 04-03-95