1 Cup sugar

3 TBS water

2 large egg whites (room temperature)

Pinch of cream of tartar

Pinch of salt

In small saucepan, combine sugar with water and bring to a boil stirring consistantly until sugar has dissolved.  Aprox 3 min.

In a large bowl, beat the egg whites with the salt and cream of tartar until soft peaks form.

With mixer at medium speed pour the hot syrup into the egg whites.  Continue beating the icing until cool and billowy, aprox 5 min.   THE BEST PART…you can broil the icing if desired!!!!

courtesy of  Food and Wine – May 2008 page 120.

This icing recipe is very easy and fun to experiement with flavors.  In the article they mention many variations of flavors.  The first time I tried this was with chocolate fudge cupcakes and sprinkled graham crackers on top of the icing…the consistency was marvelous and I was very pleased.

Happy creating!