Title: Meringue Icing
Categories: Spread
Yield: 12 Servings
| SIFT TOGETHER |
| 1 | pn | Salt icecream salt is finer) |
| 6 | tb | Meringue powder |
| 2 | c | Granulated sugar |
| ADD & BEAT STIFF 7-10 MIN |
| 1 | c | Hot water |
| ADD & BEAT MORE |
| 1/2 | c | Warmed glucose* |
| ADD AT END & BEAT |
| 1 | ts | Or more flavorings** |
*Set a measuring cup in hot water & add glucose. Stir until warm and thin.
Add as directed above. **Add almond extract and vanilla to taste.
Add this only at the end, to prevent icing from breaking down. Don't add
butter flavor, may contain fat! Using "fine" sugar & salt is not necassary
as long as you aren't going to press the icing through very fine decorating
tips <#1,0,00, or 000>. I use regular. This icing is like the insides of
marshmallows without the coating. It is the same as 7-minute icing without
the cooking time. ***Be sure all utensils used are grease-free. Any bit of
grease will break the icing down to soup.
Very good-tasting. Great to use this type when adding coconut because it
never crusts. Great to decorate with. Makes wonderful flowers, but
remember, they don't crust. I have made flowers with it & they would crust
~ after a few weeks, but every time it rained, they got sticky again. This
icing is the type used by professionals who do lots of big figure-piped
characters, since it is sooo smooth & especially since it is sooo
light-weight. Dolores McCann, Oxford OH
Dolores McCann, Prodigy Food & Wine Board