Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.

While the eggs are getting whipped add the remaining sugar and ⅓ cup of water into a medium pot and place on medium-low heat.

Stir until sugar melts and becomes clear.

Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.

Run mixer until meringue is cool/tepid