1. Place sugar in a saucepot and put enough water into it to wet sugar. Place in Candy Thermometer. Turn on heat. Do not stir. 2. Place egg whites in kitchen aid. 3. When sugar mixture starts to boil, start whipping egg whites on medium speed. 4. When sugar mixture reaches 240 F, take off heat and slowly add to egg whites. 5. Turn up speed. 6. When bowl with mixture is cool, start adding butter a little at a time. 7. Add flavoring. 8. Use or refrigerate. 9. To reconstitute from fridge, place in kitchen add and whip until fluffy. ---------------------------------------------------------------------------
Nutrition
Ingredients
