I read in a prior forum that RI made with liquid egg whites is stronger than RI made with powder. I'm making small baskets to hold frest fruit but I don't have the recipe for RI with liquid egg whites. Anyone have that? Or another suggestion for the baskets?
Thanks!
Here is the recipe I have; I have never used it, though - Comes from Toba Garrett's book -
3 ounces egg whites, room temp
1 lb 10X confectioners sugar, sifted
1/2 tsp lemon juice
LIghtly whip the egg whites on Medium speed, using paddle until the whites form soft peaks, about 3 mins. Lower speed and gradually add sugar. Add lemon juice and beat on medium to high speed for 5 to 8 mins. or until icing forms medium to stiff peaks. cover icin with plastic wrap until ready to use. This icing should be used within one day or refridgerate for three days prior to use.
Thanks for that recipe. I just ran out of meringue powder! 
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