Ingrients & Directions
3 c Sugar
1/8 ts Cream of tartar, (scant)
3/4 c Water
6 Whole egg whites, beaten
-stiff
Put all ingredients in a pan with a candy thermometer (cover with foil
until it is boiling good).
Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer.
Pour syrup slowing into egg whites (while still beating) 1/3 at a time.
Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar.
Yields
12 Servings