For a treat kids all ages
will enjoy, split the gingerbread and make a gingerbread-marshmallow
3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
1. In a very clean
glass or metal bowl, beat the egg whites and cream of tartar until light
and foamy. With the mixer still running, sprinkle in the two tablespoons
of sugar. Continue beating until soft peaks form. Set aside.
2. In a small saucepan, mix the water, corn syrup, and granulated sugar
together. Cook over medium heat until it boils and comes to the firm
ball stage (246 degrees). Do not overcook.
Drizzle the hot syrup into the egg whites with the mixer running on
low. Turn the mixer to high and beat for five or six minutes or until
the sauce is very fluffy and the consistency of marshmallow cream. Beat
in the extract.
Note: This cream
is of the consistency that it can be piped as you would frosting.