- 7
- 20 mins
- 40 mins
Ingredients
- 1-3/4 cups sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
- 1/2 teaspoon pure vanilla extract
Preparation
Step 1
Heat 1-1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium high and bring to a boil.
Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming; until syrup reaches 230 degrees F on a candy thermometer. Once syrup reaches 230 degrees F, remove from heat immediately.
Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium low and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium high and whisk for 6 minutes. Add vanilla; whisk until stiff peaks form, about 1 minute. Use immediately.