Ingredients

2 C. sugar
1 C. water
2 Tbsp. light corn syrup
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla

Cooking Instructions

Mix sugar, water and syrup and cook, stirring often, until sugar is dissolved. Boil until syrup reaches soft ball stage, 234, on a candy thermometer. Beat eggs with salt until frothy. Add 1/3 of boiling syrup to the egg whites in a thin stream, beating constantly. Then return syrup to heat and cook a little more. Add second third of boiling syrup in the same manner. Place the remainder of syrup on heat to reach crack stage, about 290; add to egg whites. Add cream of tartar and vanilla. Whip until creamy. If icing gets too hard and stiff, add a few drops of water at a time until it is right consistency for smooth spreading.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)