Italian Meringue Frosting

1 ml / 1/4 teaspoon cream of tartar

3 large egg whites

250 ml /1 cup sugar

60 ml 1/4 cup water

5 ml / 1 teaspoon almond extract

Place egg whites and cream of tartar in a large bowl; beat with
a mixer at high speed until soft peaks form.

Combine 1 cup sugar and 1/4 cup water in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Do not allow it to colour. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in almond extract.