Whipped Topping

3/4 cup light agave nectar
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar

Add water to a medium saucepan until it is about one-quarter full, Bring the water to a boil over high heat.

Off the heat, combine the agave, egg whites, and cream of tartar in a large metal or heay-duty glass mixing bowl (one that will fit onto the top of your saucepan). Beat on medium-high with an electric mixer fitted with beaters until well blended.

Place the bowl over the pot of boiling water. (For safety, be sure to wear an oven mitt while holding the bowl over the heat, as it will get very hot.)  Beat for 7 minutes, or until stiff peaks form, occasionally running the beaters around the sides of the bowl to scrape any of the mixture.  Remove the bowl from the water and continue beating, rotating the bowl and scraping down the sides with the beaters as you do, for 5 to 7 minutes longer, or until the mixture is thick, very fluffy, and has very stiff peaks.