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Export 4 ingredients for grocery delivery
Step 1
Place water, sugar, and corn syrup in a medium saucepan. Stir to combine.
Step 2
Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
Step 3
Wipe down your mixer bowl, whisk, etc with lemon juice or vinegar to ensure they are completely grease free.*
Step 4
Place egg whites and cream of tartar in the bowl of a stand mixer.
Step 5
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
Step 6
When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**
Step 7
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.
Step 8
Continue to whip for 7-8 minutes, or until the mixture is thick and fluffy.
Step 9
Add in vanilla and whip until the fluff has cooled completely.
Step 10
Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.***
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