Recipe - Meringue Frosting (Ghiacciata Miringhe)

1 Three fourths cup Sugar
One half cup Water
5 Egg white
One half teaspoon Vanilla

source:The Home Book of Italian cooking

Combine sugar and water in a suacepan, and cook over medium flame until
syrup spins a long thread from the tip of spoon. Remove from heat and add
vanilla. Set pan in cold water and while syrup is cooling, beat egg whites
until stiff but not dry. Add beaten egg whites to syrup and beat constantly
until mixture becomes a smooth paste. Tint with 4 drops of food colouring,
if desired. This frosting may be used as decorative icing or to make
meringues, tarts, or pies. Posted to Recipe Archive 06 Apr 97 by ted by:
LeiG@aol.com on Apr 6, 9