Sweet and Sour Sauce For Gingerbread


1 cup packed brown sugar
1 cup white sugar
2/3 cup water
1/8 teaspoon cream of tartar
2 tablespoons white wine vinegar
2 egg whites
1 teaspoon vanilla extract


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.