1 2/3 c. sugar
1/2 c. water
1/2 c. egg whites, beaten
1/3 tsp. cream of tartar

Combine sugar, water, cream of tartar. Stir until smooth. Cook without stirring to 260 degrees. When cooked, pour over beaten egg whites, very slowly at first and gradually more rapidly. Beat until mixture leaves a spoon almost clean.

I use this frosting on a large angel food cake. I melt 1 square of bitter chocolate and drip it over the frosted cake.