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Ingredients
- 1/4 c. Water
- 2/3 c. Sugar
- 1/3 c. Large egg whites, (about 3)
- 1/8 tsp Cream of tartar
- 2 Tbsp. Sugar
- 1 tsp Vanilla
Directions
- In a 3cup saucepan, combine the water and 2/3 c. sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, till a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cool water.) Near the end of the boiling time, whip the egg whites with the cream of tartaruntil soft peaks form. Add in the 2 Tbsp. sugar, and continue to whip till the whites are stiff butnot dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip onmedium speed, about 3 min more. Mix will thicken, cold and form glossy, stiff peaks. Addthe vanilla. Cold to room temperature, about 8 to 10 min, then frost cake right away.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 303g | |
| Calories 665 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 137mg | 6% |
| Potassium 204mg | 6% |
| Total Carbs 159.85g | 43% |
| Dietary Fiber 0.0g | 0% |
| Sugars 159.49g | 106% |
| Protein 8.83g | 14% |
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