Sweet and Sour Sauce For Gingerbread

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

Step: 1

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).

Step: 2

In a large, deep mixing bowl, beat egg whites until stiff peaks form.

Step: 3

Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.

Per Serving: 104 calories; protein 0.5g; carbohydrates 26.1g; sodium 11mg.

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