Receta Meringue Icing (Marsmallow)
Ingredientes
|
|
Direcciones
- Set a measuring c. in warm water & add in glucose. Stir till hot and thin.
- Add in as directed above.**Add in almond extract and (clear) vanilla to taste.
- Add in this only at the end, to prevent icing from breaking down. Do not add in butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you aren't going to press the icing through very fine decorating tips (#1,0,00, or possibly 000). I use regular. This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time.***Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup.
- Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with.
- Makes wonderful flowers, butremember, they do not crust. I have made flowers with it & they would crust after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight. Dolores McCann, Oxford OH