Meringue Icing
#302521 - 03/18/07 09:33 PM
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jen,nz
Reged: 03/18/07
Posts: 5
Loc: New Zealand
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Meringue Icing
I got this out of the Women's Day
150g caster sugar
2 egg whites
Put sugar and egg whites in a bowl and set over a saucepan of simmering water. Whisk constantly for about 5 minutes until mixture is thick and glossy and stands in peaks. Use a piping bag with a star shape nozzle to pipe a whirl onto the top of each cake, or swirl meringue over cakes using a spoon. The frosting will firm up as the cakes sit, so for a soft meringue, leave to set for at least 30 minutes and for a firm meringue, leave to set for at least 3 hours.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I think we call it super fine sugar in the US.
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http://www.ochef.com/580.htm
Here ya go. It explains the difference between this sugar and others.
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If you're not dead, you've still got time.
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Sorry for taking so long to reply. Caster sugar is like a fine sugar, but not powdered sugar. If you can't get it, you could try blitzing regular sugar in the food processor.
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