Ingredients
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Pinch fine salt
- 3/4 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
Preparation
Step 1
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until frothy, about 1 minute. Add the cream of tartar and salt, increase the speed to high, and beat until stiff peaks form, about 2 minutes more; set aside.
Place the corn syrup, sugar, water, and 3/4 teaspoon of the vanilla in a small heavy-bottomed saucepan over high heat and stir with a rubber spatula until the sugar dissolves. Bring to a boil, swirling the pan occasionally (do not use the spatula to stir), until the mixture is light amber in color and registers 240°F on a candy thermometer. Immediately remove the saucepan from heat.
With the mixer on low speed, very slowly pour the hot syrup into the egg-white mixture and continue beating until the sauce is smooth, glossy, opaque, and flows like molten lava, about 2 minutes total. Beat in the remaining 3/4 teaspoon vanilla. Transfer the sauce to a container, cover, and refrigerate until cold before using.