From The Inn Country Chefs Cookbook (Canada, UK), by C.
1 cup granulated sugar
1/4 cup plus 2 Tbsp water
6 egg whites
1/4 tsp cream of tartar
6 Tbsp granulated sugar
In a small saucepan, combine the sugar and water
and bring to a boil. Reduce heat and cook, stirring
frequently, until the mixture reaches 245°F (118°C).
Meanwhile, in a medium-sized bowl, beat the egg
whites and cream of tartar with an electric mixer until
medium peaks form. Add the sugar and beat until
medium-stiff peaks form.
When the sugar mixture reaches 245°F (118°C) , pour into a
glass container to maintain temperature. Slowly add
the sugar mixture to the beaten egg whites. When
the sugar mixture is well blended, continue beating at
medium speed for 5 minutes to cool.
Fluffy White Frosting & variations (brown sugar, citrus, coconut, coffee, nut, peppermint)