2 egg whites
3 cups icing sugar
1 teaspoon lemon juice
2 teaspoons almond extract

For decoration
1/4 cup lightly roasted almond flakes (optional)

o Mix the lemon juice, almond extract and egg whites together. Beat together for about a minute.

o Mount the egg whites and add the icing sugar slowly until it forms peaks, then cook in a double boiler for 10 to 15 minutes, until the egg whites are thoroughly cooked.

o Decorate the cake with the frosting.

o Decorate with lightly roasted almond flakes (optional)

o Keep in the fridge till needed.

Sicilians flavor many of their desserts with almond extract, including their cake frostings. The flavor enhances the taste of the frosting and is, in my opinion, superior to those frostings that don't utilize it. Possibly, prior to World War II, Sicilians, like those Italians living on the mainland, did not cook the frosting over a double broiler. They simply spread the uncooked egg and sugar mixture over the cake. At the turn of the last century few individuals worried about bacteria contamination and so eggs were routinely eaten raw. Nowadays, most Italians, as well as North Americans, are much more cautious, and prefer to make sure their eggs are thoroughly cooked prior to their consumption. Photo and notes: Mary Melfi.

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