- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2011
- 2/3 cups pasteurized egg whites
- 6 3/4 cups icing sugar
MethodIn large bowl, beat egg whites until foamy, 30 to 60 seconds. Beat in icing sugar, 1 cup at a time, until thick and glossy, 6 to 8 minutes. Cover with damp cloth to prevent drying out.
(Make-ahead: Refrigerate in airtight container with cloth directly on surface for up to 2 days. Let come to room temperature before using.)