Here's a great creamy icing with a meringue texture. You can substitute sherry instead of vanilla for an interesting variation.
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
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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.