Place the sugar, corn syrup, cream of tartar and water in a small saucepan. Heat, stirring, to dissolve the sugar. With a brush and water wash down the crystals from the sides of the pan. Cook the syrup to 238°F. on a candy thermometer.
Gradually pour the syrup into the egg white, beating. Continue to beat for about ten minutes, until the mixture thickens to spreading consistency.
Stir in the confectioners’ sugar and orange juice and rind.