Sweet and Sour Sauce For Gingerbread

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.