2.5 Cups white Sugar
6 egg white brought to room temp
.5 cup h20 room temp
.5 teaspoon cream of tartar
1 tblsp vanilla
Combine sugar egg water cream of tartar in kitchen aid with whisk attachment beat just until slightly foamy.
Take off mixer and place of bain marie ( small sauce pot with simmering water) continue to whisk until sugar is dissolved and mixture is warm to the touch or 100 degrees if you like to use a thermometer.
Place back on the mixer and beat on high 12 -16 mins until stiff add vanilla mix thoroughly.
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