2 cups sugar
1 cup water
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla
Preparation:
Place in a saucepan and stir together the sugar and water until the sugar is dissolved. Bring sugar and water to a boil. Cover and cook for about 3 more minutes, until the steam has washed down any crystals on the sides of the pan. Uncover and cook to 238° to 240°. Remove from heat. Whip egg whites and salt until frothy. Add the syrup in a thin stream, whipping eggs constantly. When these ingredients are combined, add the tartar and vanilla.
Work quickly with the icing as it will become granular if you try to work with it when it has dried.
History:
This recipe comes from The Joy of Cooking cookbook. I use this recipe for gingerbread men.
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