MERINGUE ICING <MARSMALLOW>

      Title: MERINGUE ICING 
  Categories: Spreads
       Yield: 12 Servings
  
 MMMMM-----------------------SIFT TOGETHER----------------------------
       1 pn Salt icecream salt is finer)
       6 tb Meringue powder
       2 c  Granulated sugar
 
 MMMMM-----------------ADD & BEAT STIFF 7-10 MIN----------------------
       1 c  Hot water
 
 MMMMM----------------------ADD & BEAT MORE---------------------------
     1/2 c  Warmed glucose*
 
 MMMMM---------------------ADD AT END & BEAT--------------------------
       1 ts 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  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 7-minute icing without the cooking time. ***Be sure
   all utensils used are grease-free. Any bit of grease will break the
   icing down to soup.
    Very good-tasting. 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 figure-piped characters, since it is sooo smooth &
   especially since it is sooo light-weight. Dolores McCann, Oxford OH
   
      Dolores McCann, Prodigy Food & Wine Board
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