Boil sugar, water and cream of tartar together until it reaches 242 degrees on candy thermometer. While syrup is cooking, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into stiffly beaten egg whites, beating constantly until COOL. Add vanilla. Posted to Bakery-Shoppe Digest V1 #398 by Pamela Morrisson
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|Serving Size: 1 Serving (1042g)|
|Recipe Makes: 1|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 659.2mg||23 %|
|Potassium 708mg||19 %|
|Total Carbohydrate 603.7g||178 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 603.7g|
|Protein 43.2g||62 %|
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Calories per serving: 2531
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