Yield: 12 Servings
|⅛ teaspoon||Cream of tartar, (scant)|
|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) ⅓ at a time.
Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar.
Recipe by: Nannie Posted to EAT-L Digest 25 Mar 97 by Sharon <jouet@...> on Mar 25, 1997