This is an Italian version of the famous 7 minute frosting that was so popular years ago. Italian frosting is light, not too fattening and goes well over angel food cake, sponge cake, layer cakes and pound cake.
1 1/2 cups Granulated sugar
1/2 cup Water
4 Egg whites, at room temperature
pinch Cream of Tartar
Oven Temp ~
Baking Time ~
Pan Type ~ stove top pan
In a small heavy-bottom pan dissolve the sugar with water over low heat. Increase
heat to medium and cook until sugar syrup reaches 239 degrees F on a candy thermometer.
As sugar syrup approaches desired temperature, beat egg whites at room temperature in a copper or stainless steal bowl until foamy. Add cream of tartar and beat until soft peaks form. Slowly pour hot syrup onto egg whites and beat on high speed until bowl feels cool to the touch.
Use Italian meringue frosting immediately or refrigerate in a covered container for up to 24 hours.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!