2/3 tsp cream of tarter
2/3 c water
1/8 tsp salt
2/3 c egg whites (5-6)
1 1/2 tsp vanilla
1. Place sugar, cream of tarter and water in heavy saucepan. Stir over medium heat until the sugar is dissolved and the mixture begins to boil. Cover and let boil for 3 min. Uncover. Insert Candy Thermometer. Raise the heat to medium-high and let boil to 238-240 degrees (245 @ sea-level).
2. Shortly before syrup is done, add the salt to the egg whites in a large bowl of an electric mixer (a chilled bowl works best). Beat until egg whites are stiff.
3. Gradually add the syrup to the egg whites is a THIN stream. Beat until thick and STIFF. Mix in vanilla
4. Ice cake with swirls and peaks (the back of a spoon works nicely)
Courtesy of: Adrie Roberts
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