Vermont Maple Boiled Icing
From the us regional cookbook, chicago culinary arts institute, 1947.
Steps
Combine syrup and boil to 238f or until a little of the syrup forms a soft ball when dropped into cold water.
Pour hot syrup very slowly into beaten egg whites , beating constantly.
Flavor with vanilla and beat until icing is nearly cool.
Add baking powder during the last of the beating until cool and of proper consistency to spread.
Ingredients
maple syrup, egg whites, vanilla extract, baking powder