Susan Reid, post author

November 12, 2014 at 11:35am

Hi, Sharon. When I make this, I start the mixer and the sugar syrup at the same time. When the egg whites look silky and have the soft peaks, I simply slow the mixer way down and let it keep things moving while I watch the sugar like a hawk. When you bring the boiling sugar back to the mixer, increase the speed to medium high as you pour it down the side of the bowl. As to your second question, I've never tried using the cooked egg whites as a frosting; it would probably work. Don't tell anyone I told you, but you can put cold butter (the first half pound) in to the warm egg white mixture to cool it down faster. The last pound of the butter needs to be soft, or you'll get lumps. Good luck~! Susan
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.