Sweet And Sour Sauce For Gingerbread

1. 1

   In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar. Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C).

2. 2

   In a large, deep mixing bowl, beat egg whites until stiff peaks form.

3. 3

   Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.

* Per serving · 4 servings · Values may vary.

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