Categories: frozen desserts

Ingredients

• 1/2 cup sugar
• 1/4 cup water
• 2 egg whites
• 1/8 tsp. cream of tartar
• 1/8 tsp. salt

Directions

1. Combine sugar and water in small heavy saucepan. Bring to boiling over high heat;boil briskly until syrup registers 240 degrees on candy thermometer or reaches soft ball stage.
2. Beat egg whites, cream of tartar and salt in bowl until very stiff, about 5 minutes. Scrape into large bowl. Cover. Refrigerate 20 minutes of until cooled. If meringue becomes too hard to fold in cream and fruit puree, beat with wire whisk to soften.

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