1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
4 egg whites (at room temperature)
1 1/2 teaspoons vanilla

In a saucepan combine sugar, water, and cream of tartar. Stir until the sugar has dissolved. On high heat, cover the pan, and bring the syrup to a boil. Remove cover and boil rapidly until the syrup reaches 242° F. on a candy thermometer (or spins a long thread 6-8").

Beat egg whites until the hold stiff peaks when beaters are lifted away from bowl.

Pour the hot syrup slowly into the egg whites (in a thin stream), while beating constantly. Beat until all of the syrup has been added and the frosting stands in very stiff peaks. Stir in vanilla or other flavoring.

Vanilla, coconut, almond, amaretto, or other flavoring may be used.

Variation: Add 2-3 cups chopped miniature marshmallows.