Chef TV

3/4 cup water
2 2/3 cups granulated sugar
1 cup egg whites
1/2 tsp cream of tartar

1. In a heavy saucepan, pour the water and add the sugar. Boil over medium high heat until the thread stage. To prevent crystallization, use a brush to wash down the sides of the pan occasionally with water.
2. Meanwhile, beat together egg whites with cream of tartar till frothy. When the syrup is ready gradually pour into beaten egg whites.
3. Beat until stiff peaks are formed.