1 ¼ cups sugar
1 ½ tablespoons corn syrup or glucose syrup
5 large egg whites
Bring one cup, 2 tablespoons sugar, corn syrup and 3 tablespoons water to a boil. Wash down side of pan with a wet pastry brush to prevent crystals forming. Cook syrup without stirring until a candy thermometer registers 230 degrees Fahrenheit (soft ball stage).
Beat the egg white with a mixer until soft peaks form and gradually beat in remaining 2 tablespoons sugar.
Add sugar syrup in a slow steady stream down the side of the bowl while mixing on a high speed till fluffy and cool. 5 – 7 minutes.
Makes 6 cups.
Vir die pink cupcakes
ek het poeier kleursel gebruik want ek was nie seker wat die vloeistof aan die meringue mengsel sou maak nie maar ek is seker dat gel kleursel soos ‘n bom sal werk want jy het net ‘n druppel nodig.
Vir die ice cream op die foto
Ek het rice crispie balle gemaak (rice crispies en gesmelte marshmallows) en hulle toe in royal icing (versiersuiker en eierwit) gedoop.
Foto: Nicolette Fick
resep – ook Martha Stewart:
