41.   Add sugar and continue to whip until cream holds soft peaks.

42.   Add sugar and vanilla, and continue to whip until cream forms soft peaks.

43.   Add the sugar a tablespoon at a time, and whip until soft peaks form.

44.   Add cup creme fraiche and continue to beat mixture until it will hold a soft peak.

45.   Add cream of tartar and beat at medium-high speed until soft peaks form.

46.   Add the sugar gradually and beat until soft peaks form.

47.   By hand or with an electric mixer, beat the cream in a bowl until it holds soft peaks.

48.   Continue beating until soft peaks form and candy starts to lose its gloss.

49.   For the garnish, whip the cream with the sugar until soft peaks form.

50.   For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form.