4 cup (1 lb) 450 g icing sugar (confectioners sugar)
2 egg whites
1 tsp lemon juice
1 tsp glycerine
2 egg whites
1 tsp lemon juice
1 tsp glycerine
method
1. Sift the icing sugar.
2. Put the egg whites and lemon juice into a bowl and, using a wooden spoon, beat just enough to liquefy the whites slightly.
3. Add half the sugar, a little at a time, and beat for 10 minutes.
4. Add the rest of the sugar gradually, and beat for another 10 minutes until the icing is white and forms peaks when the spoon is drawn up from the mixture.
5. Add the glycerine while mixing.
2. Put the egg whites and lemon juice into a bowl and, using a wooden spoon, beat just enough to liquefy the whites slightly.
3. Add half the sugar, a little at a time, and beat for 10 minutes.
4. Add the rest of the sugar gradually, and beat for another 10 minutes until the icing is white and forms peaks when the spoon is drawn up from the mixture.
5. Add the glycerine while mixing.
serving amount
will cover the top and sides of a 20 cm cake.
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