Add the water, sugar and cream of tartar to a saucepan and boil it to the hard-ball stage, which is at 121 degrees! To make sure the sugar is not heated too hot, remove it from the heat when it reaches 115 degrees and let the residual heat bring it to 121 degrees!
While the sugar is being cooked, beat the egg whites to a full peak in a large bowl! This can take a while, so make sure you use good whipping techniques if using a hand whisk! While the egg whites are stiff, beat it slowly as you pour the boiling sugar over the eggs! Cover, chill in the fridge for whenever you use it, and enjoy!
