Recipes

In a very clean glass or metal bowl, beat the egg whites and

cream of tartar until light and foamy.

With the mixer still

running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.

In a small saucepan, mix the water, corn syrup, and granulated

sugar together.

Cook over medium heat until it boils and comes

to the firm ball stage (246 degrees).

Do not overcook.

Drizzle the hot syrup into the egg whites with the mixer running on low.

Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of

marshmallow cream. Beat in the extract.

Note: This cream is of the consistency that it can be used as

you would frosting.