Combine sugar and water in a medium saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
Continue cooking, stirring frequently, until mixture reaches soft ball stage (240°). Add marshmallows; cook 1 minute or until blended, stirring mixture frequently.
Combine egg white and cream of tartar; beat until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup mixture in a thin stream over egg white. Add almond extract; mix well. Turn mixer to high speed, and continue beating until stiff peaks form and glaze is thickened.