MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usua...
For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla.
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