7 Minute Icing

2 large egg whites 1 C sugar 1/4 C water 1 tsp. light corn syrup 1/4 tsp. cream of tartar

Makes about 3 Cups (enough for 8" double layer cake) With hand mixer, beat egg whites until foamy in the top of a double boiler, set about 2" from the simmering water. Beat in remaining ingredients and continue beating for about seven minutes (hence the name) or until temperature on a candy thermometer reaches 160° F and soft peaks form. Remove top of double boiler and continue to beat until stiff peaks form, about 4-5 minutes.