Serves: 24
Total Calories: 41
Stir egg white into sugar. Add about 1/2 cup water, a little at a time, stirring constantly until a thin frosting is formed. Divide frosting into several bowls and tint and flavor each with a few drops of different colorings and extracts. Arrange cake squares 1 inch apart on cooling racks set on waxed paper. Pour frosting over the cakes to coat tops and sides. Decorate with nuts, coconut, or chocolate bits. Let the cakes stand at least 10 minutes before taking them off the racks. The frosting which collects on the waxed paper may be reused by heating it in a small bowl set over warm water for a few minutes, adding a drop or two of warm water if necessary to thin it.
This Petite Fours Icing recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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