1 1/2 cups granulated sugar
1/3 cup plus 1 teaspoon water
1/8 teaspoon salt
1 tablespoon bourbon whiskey
1 teaspoon lemon extract
2 egg whites
1/4 teaspoon cream of tartar

Combine sugar, water and salt in a saucepan. Cook over medium heat, stirring until it reaches 240 degrees F on a candy thermometer. Stir in bourbon and flavoring. Beat egg whites until foamy. Add cream of tartar. Beat at medium speed, slowly pouring hot syrup over the whites. Beat at high speed until stiff peaks form.