Paulette Vickery's Recipes
Shaker Maple Syrup Frosting
cakes
1 cup pure maple syrup
2 each unbeatten egg whites
1/4 teaspoon salt
1/2 cup nuts, chopped
Cook maple syrup to 242 degrees, to 248 degrees, on candy thermometer, or until a firm ball forms when dropped into cold water. Pour syrup slowly into egg whites, beating constantly. Add salt and beat until thick. Frost cake and sprinkle nuts atop frosting. This frosting does not set hard.
Yield: 16 servings
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