|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Cream of tartar||1⁄3 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Egg whites||1⁄2 Cup (8 tbs)|
Combine sugar, water, and cream of tartar and stir until smooth.
Cook without stirring to 260°F. or the hard ball stage if day is clear.
Cook to 270°F. if day is cloudy.
If crystals appear on inside of pan, wipe down with damp cloth.
When cooked pour over stiffly beaten whites.
Beat until mixture leaves the spoon almost clean or pulls away from sides of bowl.
Makes enough to fill and frost a 3 layer cake generously.