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Meringue Icing

• 1 cup of Cristal de Caña sugar
• 1/3 cup of water
• 3 egg whites
• 1 teaspoon lemon juice or vanilla

1. In a pot, mix the sugar with the water until they boil.
2. Beat the egg whites in a mixer until their consistency is firm.
3. When the syrup in the pot has reached the thread point, that is, when it has thickened, add it to the egg whites.
4. Add the vanilla or lemon juice.
5. Beat in a bowl until the mixture reaches room temperature.
6. Place the sigh on your favorite dessert... And enjoy!
   
   Recipe shared by Jarissa Berroa, winner of a pastry course at the Dominican Culinary Institute (IDC), courtesy of Cristal de Caña.