"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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