6 eggs, separated
2 1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. cream of tartar

Beat egg whites with cream of tartar until stiff. Do not under beat when stiff. Beat in 1 1/2 cups of powdered sugar a little at a time. Beat egg yolks with vanilla until thick and lemon colored. Add 1 cup powdered sugar slowly. Fold yolks into whites mix well. Freeze. Use batter from freezer well not separate and keeps for along time.