Directions:
- Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
- Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.05 Kcal (976 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 9.73mg | 0% | |
| Potassium | 10.58mg | 0% | |
| Total Carbs | 59.23g | 20% | |
| Sugars | 58.03g | 232% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 0.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 358.13 Kcal (1499 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 14.95mg | 0% | |
| Potassium | 16.26mg | 0% | |
| Total Carbs | 91.03g | 20% | |
| Sugars | 89.18g | 232% | |
| Protein | 0.93g | 1% | |
| Vitamin C | 0.3mg | 0% | |
| Calcium | 0.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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