*  Exported from  MasterCook  *
 
                         ITALIAN MERINGUE FROSTING
 
 Recipe By     : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           water
      2/3  cup           sugar
      1/3  cup           large egg whites -- (about 3)
      1/8  teaspoon      cream of tartar
    2      tablespoons   sugar
    1      teaspoon      vanilla
 
 In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat
 to dissolve the
 sugar, then increase the heat to medium high and boil, without stirring,
 until a candy
 thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the
 sides of the pan
 with a brush dipped in cold water.) Near the end of the boiling time, whip
 the egg whites with the
 cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and
 continue to whip until the
 whites are stiff butnot dry. With the mixer running, pour the syrup onto the
 whipped whites.
 Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken,
 cool and form
 glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
 minutes, then frost
 cake right away.
 
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