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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Mix sugar, corn syrup, and water in a small, heavy saucepan, insert candy thermometer, partially cover pan, and bring to a boil over moderate heat. Remove cover and boil WITHOUT stirring until thermometer register 240F-242F or until a drop on the tip of a spoon will spin a 6"-8" thread. Just before syrup reaches proper temperature, begin beating egg whites with an electric mixer until soft peaks form. When syrup reaches correct temperature, set mixer at high speed and pour syrup into whites in a slow thin stream. Continue beating until glossy and firm enough to hold a shape. Beat in Vanilla.
Variations: prepare as directed but substitute lemon or orange juice for the water and flavor with 1/2 tsp. lemon or orange extract and the finely grated rind of 1 lemon or orange.
Maple Mountain Frosting: Prepare as directed and just before spreading swirl in 1 oz. square coarsely grated unsweetened chocolate to create a marbleized effect 65 cal. per sv.
| Ingredients:
3/4 Cup(s) Sugar
1/4 Cup(s) Light corn syrup
1/4 Cup(s) Water
3 Egg whites
1 Teaspoon(s) Vanilla extract |
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