Sweet and Sour Sauce For Gingerbread

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210

Recipe by: MARBALET

"This cooked icing is wonderful served over slices of homemade gingerbread."

Directions

In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar. Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C).
In a large, deep mixing bowl, beat egg whites until stiff peaks form.
Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.