Ingredients
2 cups sugar
1/2 cup water
1/2 teaspoon liqueur
6 egg whites
Directions
Cook sugar and water in a saucepan, stirring until sugar is dissolved. If drops of moisture from on sides of pan, wipe away with a damp cloth.
Cook without stirring until syrup will spin a long thread from tip of spoon.
Remove from heat, flavor with liqueur, and set pan in a bowl of cold water.
Beat egg whites until stiff and pour into syrup, then beat the mixture to a cold smooth paste.
This meringue is used in making fancy small cakes, meringue shells, decorations, or to combine with whipped cream and ices. In fact, the Italian chef with a pastry bag and tube, pluss imagination and patience, performs magic with this paste, which is first cousin to our boiled frosting.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
