Ingredients

The following ingredients have 3 Servings
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract

Instruction

  • Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the wire whip attachment and whisk gently to combine. Set aside.
  • Place the granulated sugar, corn syrup, water, and pinch of salt in a small saucepan fitted with a candy thermometer over medium high heat and stir with a wooden spoon until combined.
  • Heat the mixture until it comes to softball stage, or 240 degrees, and immediately remove from heat.
  • When the mixture is almost to softball stage, begin whipping the egg whites and cream of tartar just until they have soft peaks. Turn the mixer down to the lowest setting and add the hot syrup down the back of the mixing bowl away from the wire whip in a slow, steady stream. Be careful not to add too much at once or the egg whites will cook.
  • Once all of the syrup has been added, whip on medium high speed for 6-7 minutes, or until the creme has stiff, glossy peaks and has cooled considerably. Add the vanilla extract and beat 2 minutes more.
  • Store in the refrigerator in an airtight container for up to 2 weeks. Enjoy!