- 1 cup sugar
- 1/2 cup water
- 4 room temperature egg whites
- 1/2 teaspoon cream of tartar
In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on a candy thermometer.
Meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.