Place the remaining 55 grams of egg white, cream of tartar, and salt into the bowl of a heavy-duty mixer and start whisking at low to medium speed. Place the water into a saucepan and add the sugar. Dissolve the sugar, in the water, over a low heat. Bring to the boil and cook until the sugar reaches 118°C. By this stage the egg whites should have reached a soft peak stage. Continue whisking at medium speed as you pour the syrup into the egg whites in a thin, steady stream. Keep whisking until the bowl cools to just warm. I usually whisk the meringue for about 10 minutes or so and turn up the speed for a minute or two at the end. The meringue should be fairly stiff. When you lift the whisk, there should be a solid stiff clump on the whisk. It should be able to look you in the eye without flinching.