Yield
about 4 cups (serving size: about 1/4 cup)

How to Make It

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.

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