Ingredients
The following ingredients have 6 Servings
- ⅓ cup (90g/3oz) water
- ¾ cup ((180g/6oz) granulated sugar)
- ¾ cup ((8oz/240g) corn syrup*)
- 3 egg whites ((room temperature))
- ½ tsp cream of tartar*
- 1 tsp vanilla extract ((optional))
Instruction
- Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
- Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
- Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
- Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
- Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.
- Remove your sugar mix from the heat once you reach your temperature.
- Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
- Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
- Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
- Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
- Add in vanilla and whip until the fluff has cooled.
- Pour into an airtight container and store for up to 6 weeks at room temperature.
