| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 2 | Egg whites | |
| 1/3 | c | Water |
| 1 1/2 | ts | Vanilla |
| 1/3 | ts | Cream of tartar |
INSTRUCTIONS
Boil sugar, water and cream of tartar together until it reaches 242 degrees on candy thermometer. While syrup is cooking, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into stiffly beaten egg whites, beating constantly until COOL. Add vanilla. Posted to Bakery-Shoppe Digest V1 #398 by Pamela Morrisson <pmorrsn@wnm.net> on Nov 18, 1997
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