- 1 cup granulated sugar
- 3/4 cup corn syrup or Golden Eagle syrup
- 1/4 cup water
- 3 large egg whites room temperature
- 1/2 tsp. cream of tartar
- 2 tsp. vanilla extract
- In a medium saucepan, add in the sugar, syrup and water. Place over medium/high heat and stir to dissolve the sugar. Stop stirring once sugar is dissolved.
- Using a candy thermometer, bring the syrup up to 245 degrees. **You’ll want to start whipping the egg whites right after the sugar is dissolved!
- In a stand mixer, add in the egg whites. Whip on medium speed until the eggs become foamy.
- Add in the cream of tartar and continue to whip until the egg whites form soft peaks
- Slowly add the syrup that has come up to the 245 temperature while the stand mixer is still whipping. I would start with about 1 – 2 tablespoons of syrup and add a small stream of syrup to avoid cooking the egg whites.
- Once all of the syrup is incorporated into the egg whites, add in the vanilla. Whip for another 7 minutes until the bowl returns to room temperature and stiff peaks form.
- Use immediately or store in an air tight container and place into the fridge. It will last two weeks.