|Sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Peppermint extract||1⁄4 Teaspoon|
|Red food coloring||3 Drop|
In a small mixer bowl, beat egg whites until foamy.
Gradually add sugar and salt; beat until stiff peaks form.
In a small saucepan, heat corn syrup to boiling.
Slowly pour hot corn syrup over beaten egg whites, beating constantly.
Add peppermint extract and food coloring.
Continue beating until thick enough to spread.
Fills and frosts one 2-layer, 8- or 9-inch cake.
Serving size: Complete recipe
Calories 948 Calories from Fat 5
% Daily Value*
Total Fat 0.61 g0.94%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 497.1 mg20.7%
Total Carbohydrates 247 g82.5%
Dietary Fiber 0 g
Sugars 119.5 g
Protein 6 g12.6%
Vitamin A Vitamin C
Calcium 3.8% Iron 0.3%
*Based on a 2000 Calorie diet