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Macaroon Frosting and Filling




Source of Recipe


General foods Corporation-1933


List of Ingredients




2 egg whites, unbeaten
1 1/2 C sugar
2 tsp light corn syrup
4 1/2 T water
1/4 tsp almond extract
Rose coloring
6 macaroons, dried,rolled and sifted


Recipe



Combine egg whites, sugar, corn syrup and water in top of double boiler, beating with rotary beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary beater, and cook seven minutes, or until frosting will stand in peaks. Remove from boiling water, add almond extract and rose coloring to make a delicate tint. Beat until nearly thick enough to spread.

For filling; Add enough frosting to macaroon crumbs to make a filling that will easily spread. Spread the filling between layers of cake. Frost top and sides of cake with the remaining frosting.