4    Egg whites
1/2 ts Cream of tartar
2 c  Powdered sugar
1/2 ts Rose water
2    3 tsp. flour

Beat whites on 12″ platter with large fork until the begin to foam.
Beat in tartar. Add sugar, 1 Tbls. at a time, until soft peaks form &
whites stick to platter. Add water toward the end. Dust slightly
cooled cakes with flour. Use table knife dipped in water, spread
frosting evenly over top & sides on one layer. Put second layer on
top & cover with frosting. Any leftover frosting can be used for a
second coating after the first has dried. To prevent brittle frosting
from cracking while slicing, score first with the point of a knife.