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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.