Ingredients:
3 large egg whites
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions:
In a small saucepan over medium heat, combine the granulated sugar, corn syrup, water, and salt. Stir until the sugar is dissolved, then stop stirring and let the mixture come to a boil. Insert a candy thermometer and cook until the temperature reaches 240°F (soft-ball stage).
While the sugar mixture is cooking, place the egg whites in a clean, dry bowl of a stand mixer fitted with a whisk attachment. Begin to whip the egg whites to soft peaks on medium speed.
Once the sugar syrup reaches 240°F, remove from heat. Turn the mixer to low and slowly drizzle the hot syrup into the whipped egg whites. After all the syrup has been added, increase the speed to high and continue to whip until the mixture is glossy and thick, and has cooled to room temperature, about 7 minutes.
Add the vanilla extract in the last minute of whipping.
Use immediately or store in an airtight container in the refrigerator for up to two weeks.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 45 kcal per serving (1 tablespoon) | Servings: Makes about 3 cups
