This is a print preview of "Meringue Icing (Marsmallow)" recipe.

Meringue Icing (Marsmallow) Recipe
by Global Cookbook

Meringue Icing (Marsmallow)
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  Servings: 12

Ingredients

  • 6 Tbsp. Meringue pwdr
  • 2 c. Granulated sugar
  • 1 c. Warm water
  • 1/2 c. Warmed glucose*
  • 1 tsp Or possibly more flavorings**

Directions

  1. Set a measuring c. in warm water & add in glucose. Stir till hot and thin.
  2. Add in as directed above.**Add in almond extract and (clear) vanilla to taste.
  3. Add in this only at the end, to prevent icing from breaking down. Do not add in 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 possibly 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.
  4. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with.
  5. Makes wonderful flowers, butremember, they do not 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