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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage). | 2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat. | 3. When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt. | 4. In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water	2/3	cup		0.0	0.0	0.0	0.0
egg white	6			102.96	1.4454	21.581999999999997	0.3366
salt	1	pinch		-	-	-	-
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
butter	1 1/4	1/4	softened	106.875	4.9106	3.3394	9.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
grand marnier	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.