1c. sugar 1/3c. water 1tsp. vinegar pinch of salt 2 egg whites 1/2tsp. almond extract
Combine sugar, water and vinegar; bring to a boil. boil to 238ºF or until syrup spins a long tread when dropped from the tip of a spoon. Add salt. Beat egg whites stiff; gradually add syrup, beating constantly until frosting holds shape. Add extract.
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