Recipe - Meringue Icing Marsmallow

SIFT TOGETHER
1 pn Salt icecream salt is finer)
6 tablespoon Meringue powder
2 cup Granulated sugar

ADD & BEAT STIFF 710 MIN
1 cup Hot water

ADD & BEAT MORE
One half cup Warmed glucose*

ADD AT END & BEAT
1 teaspoon Or more flavorings**

*Set a measuring cup in hot water & add glucose. Stir until warm and thin.
Add as directed above. **Add almond extract and clear vanilla to taste.
Add this only at the end, to prevent icing from breaking down. Don't add
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 000. I use regular. This icing is like the insides of
marshmallows without the coating. It is the same as 7minute icing without
the cooking time. ***Be sure all utensils used are greasefree. Any bit of
grease will break the icing down to soup.
Very goodtasting. Great to use this type when adding coconut because it
never crusts. Great to decorate with. Makes wonderful flowers, but
remember, they don't 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 figurepiped
characters, since it is sooo smooth & especially since it is sooo
lightweight. Dolores McCann, Oxford OH

Dolores McCann, Prodigy Food & Wine Board

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini