pastry scraper until you get a smooth paste. set aside.
place the remaining 55 grams of egg white, cream of tartar, and salt into the bowl of a heavy-duty mixer and start whisking at low to medium speed. place the water into a saucepan and add the sugar. dissolve the sugar, in the water, over a low heat. bring to the boil and cook until the sugar reaches 118°c. by this stage the egg whites should have reached a soft peak stage. continue whisking at medium speed as you pour the syrup into the egg whites in a thin, steady stream. keep whisking until the bowl cools to just warm. i 