By ISABEL MENDOZA
Staff Writer
Ingredients
- 1 ⅔ cups sugar
- ½ cup water
- ⅓ cup light corn syrup
- 2 egg whites
- ¼ teaspoon salt
- 1 teaspoon vanilla
- Red food coloring
- ¼ cup fine dry macaroon crumbs
- ¼ cup chopped walnuts
- 8 whole maraschino cherries
Directions
- Before you do anything you want to bake 2 layers of white or yellow cake using any recipe or cake mix. Cool thoroughly and now follow the directions for the frost and filling.
- Combine sugar, water, and corn syrup in a saucepan, and stir over low heat until sugar dissolves.
- Bring to boiling, cover, and boil for 2 to 3 minutes. Remove the cover and boil without stirring to 240F on a candy thermometer.
- Wipe any crystals from the saucepan with a dampened cloth during cooking. Remove from heat.
- Whip egg whites until foamy, add salt and whip stiff. Pour syrup on eggs in a fine stream, beating steadily. Continue until the frosting stands in peaks.
- Add in vanilla and tint pink with red food coloring. Put ⅓ of the frosting in a small bowl and stir in the macaroon crumbs, chopped walnuts, and the maraschino chopped cherries.
- Spread the made frosting onto a cake layer then top with the second cake layer. Spread the remaining frosting on top and sides of the cake.
- Decorate the cake with whole cherries and the remaining nuts.