# 16 oz. (900g) icing sugar
# 4 egg whites
# 2 tsps. glycerine

Procedures :
# Sift the sugar into a mixing bowl # Stir the egg whites in a separate bowl just sufficiently to break them up # Add half of the sifted sugar, mix well then stir briskly until the mixture becomes smooth, glossy and white # Cover the bowl with greaseproof paper and leave for an hour so that the bubbles are allowed to rise to the surface # Add sufficient of the remaining sugar to form a stiff consistency, stiff enough so the mixture rises to form peaks when pulled up with a spoon # Add the glycerine and leave the icing in an airtight container overnight in a cool place before using
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