For the Egg Whites:
For the Sugar Syrup:
Beat the egg whites at slow speed until the foam throughout, add the salt and cream of tartar, gradually increase the speed to fast, and beat to soft peaks. Turn the machine to slow as you complete the sugar syrup.
Beating the egg whites at moderately slow speed, dribble into them the boiling syrup – trying to avoid the wires of the whip. Increase speed to moderately fast and beat until cool and the egg whites form stiff, shining, upstanding peaks. The meringue is now ready to use as your recipe directs.