Ingredients
¾cupgranulated sugar
½cuplight corn syrup
¼cupwater
⅛tspsalt
2egg whites,large
¼tspcream of tartar
1tspvanilla extract
Preparation
In a small saucepan, combine sugar, corn syrup, water, and salt. Heat mixture over moderately high heat, whisking occasionally until mixture reaches 240 degrees F on a candy thermometer.
Meanwhile, in the bowl of an electric stand mixer fitted with the whisk attachment, whip together egg whites and cream of tartar on medium speed until soft peaks form.
Once the sugar mixture reaches 240 degrees F, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 tablespoons of hot sugar mixture down the side of the bowl into the egg white mixture.
With the mixer running, slowly pour the remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high, and whip mixture until stiff glossy peaks form for about 8 to 10 minutes.
Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator for up to two weeks.
