3 egg whites
6 heaping tablespoons of fructose
1/4 teaspoon cream of tarter
3 teaspoons water
Place all ingredients in a non-aluminium double boiler and cook over simmering water with an electric mixer until mixture reached 160 degrees F. Then remove and beat on high speed just until stiff peaks are formed. To keep meringue from contracting from edges of dessert make sure that contact is made all the way around when baking.