Meringue Icing

Recommended Equipment:

stand mixer

Ingredients:

3 egg whites - save the egg yolks if you are going to make the Natilla for the Cuban Rum Cake.

1/4 cup water

1 cup sugar

1/4 tspn salt

1 tspn vanilla extract

1/2 tspn lemon extract

Preparation:

1. In a mixing bowl, beat egg whites at high speed until white peaks begin to appear.
2. In a saucepan, combine the sugar, water, and salt. Cook over medium heat. Stir frequently until mixture begins to boil.
3. Pour the hot mixture in a narrow stream onto the egg whites while beating the egg whites at high speed. Continue to beat the mixture until stiff white peaks appear.
4. Mix in the vanilla extract and lemon extract.