Meringue Icing
Here's a great creamy icing with a meringue texture. You can substitute sherry instead of vanilla for an interesting variation.
Ingredients
Serves: 16
- 2 cups (440g) white sugar
- 1/3 cup (85ml) water
- 1/4 cup golden syrup
- 1/8 teaspoon salt
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla essence
Directions
Preparation:20min ›
Ready in:20min
- In medium saucepan measure in sugar, water, golden syrup and salt over medium heat. Stir to dissolve. Cook to soft ball stage without stirring. It should fall from spoon in a thin thread.
- Beat egg whites and cream of tartar until stiff peaks form; do this shortly before syrup has reached the soft ball stage. When ready pour syrup in a thin stream over stiff egg whites being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.
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Reviews and Ratings
Global Ratings:
(16)
Reviews in English (14)
It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes. - 24 Jul 2009 (Review from Allrecipes USA and Canada)
I've always thought that cooked icings were more work than they're worth but this one was so easy to make I plan to use it on all my angel food cakes from now on. Replace the vanilla with flavored extracts and you can get a icing to match any cake! - 06 Sep 2002 (Review from Allrecipes USA and Canada)
This is a great merinque frosting. Very fluffy and light. I let the egg whites come to room temp before I whipped them, and after adding the syrup, I beat them for about 10 minutes. Awesome! - 23 Jan 2009 (Review from Allrecipes USA and Canada)