Instructions
1. Bring 1 inch of water to a boil in a wide saucepan. In a large stainless steel bowl, whisk the egg whites with the sugar, water, and corn syrup until blended. Set the bowl over the saucepan and whisk the whites mixture until the sugar is completely melted, 4 to 5 minutes. Rub some of the mixture between your fingers to be sure it's not gritty.

2. Remove the bowl from the saucepan and add the cream of tartar to the whites. Using a standing electric mixer, beat the egg whites at medium speed for 1 minute to break them up. Gradually increase the speed to high and beat until the icing is fluffy, firm, and no longer warm to the touch, about 10 minutes. Beat in the vanilla. Use right away.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 6 1/2 Servings
     FOOD & WINE magazine, Sept 2003, page 169

notes:  For use with ANGEL CAKE, also in this collection.

Cuisine:

Main Ingredient: