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.
