i have a couple questions, but first I would like to thank you for the detailed step-by-step instructions and accompanying photos. They are a big help to this novice baker and cook in general. Now, question #1: Am I correct that the mixer is only turned off one time and that is after soft peaks are formed in the egg white mixture, and you are waiting for the boiling sugar syrup to reach 248 degrees? When the boiling syrup reaches 248 degrees, you turn the mixer back on and slowly pour all the boiling syrup into the egg whites (which had been beaten into soft peaks). Question #2: After the boiling sugar syrup has all been poured into the egg white mixture, and you have continued to beat the frosting until it has cooled down exactly per the instructions, could you just stop at this point, add the flavoring (vanilla, almond, orange extract, etc) and frost your cake with this like a 7 minute frosting? Or would it disentegrate -- like all the air had been sucked out of it? I ask because this has happened to me before -- the disintegrating part. I ask the second question only because sometimes when a recipe is long and exacting, my knees and back "seize up" so to speak and I have to sit down or lie down immediately. It's a bit embarrassing to admit that, but I refuse to give up doing the things I love. If I have to throw something out and try again in a day or a week, then that's what I'll do. But sometimes I can abort the original plan (cooking or something else) and shorten it to something else. If I can, then nothing is wasted and I'm still a happy camper! Again, thank you for the wonderful recipe and the even more wonderful instructions!

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