Lee and Ken are alive and well and living in Nova Scotia

 Enough people have asked for this that I will just post it here. There are at least three meringue icings - the Swiss meringue, French meringue and this Italian meringue. This is my preference - it is said to be the most difficult of the three but if you are careful with temperature, you will be fine.

Boiled Icing (Italian Meringue)

1 1/2 cups white granulated sugar

1/2 cup water

1/2 tsp cream of tartar

1/2 tsp table salt

4 egg whites

1/2 tsp pure almond extract

Combine first 4 ingredients in a heavy bottomed pan (I use an All Clad pot). Cook over medium heat stirring constantly until mixture is clear. Continue cooking until the mixture reaches 240 degrees on a candy thermometer (I find an instant read thermometer doesn't work here - it works for almost everything but is not reliable enough for this point in candy making). This is the soft ball stage and is really important - no higher but must get to 240 F or 116 C.

After the syrup clears, you have time to beat the egg whites in a stand mixer - do this at high speed until soft peaks form - it will be pillowy. Once the syrup reaches temperature, remove it from heat and with mixer running, pour in the syrup in a heavy stream - not all at once but don't drizzle it in - give it a good pour. Now add the almond extract and beat until stiff peaks form. It yields about 7 cups give or take so enough to do top, sides and filling of a layer cake.

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29Nancy M. Popovich, Robin Fay Hughes and 27 others