Meringue

Directions

1. 1
   Beat egg whites with electric mixer.
2. 2
   When they are frothy, add sugar, 1 tablespoon at a time and cream of tarter.
3. 3
   Beat until stiff.
4. 4
   Stiff is when you turn off mixer and lift out of mixture the peaks stand up straight; if they do droop, beat a little longer.