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In a saucepan, mix together the agave nectar and cream of tartar.
Bring to boil, stirring constantly.
Then, reduce heat to low and let simmer. Stir occasionally.
While that’s simmering, beat the egg whites and vanilla (some
people prefer almond tract) until foamy.
Add a pinch of salt and continue beating until it forms hard peaks.
This takes from 3 to 5 minutes.
Turn the speed to low on your mixer and pour in the agave mixture.
Beat on medium high until the frosting in glossy and well combined,
2 to 3 minutes
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