Ingredient Checklist


Instructions Checklist
  • Cook 3/4 cup sugar, 1/3 cup water, and the corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Bring to a boil over medium-high heat; boil mixture until a candy thermometer registers 230 degrees.

  • Meanwhile, add egg whites to the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. With mixer running, add remaining sugar, and beat to combine.

  • When sugar syrup reaches 230 degrees, immediately remove from heat. With mixer on medium-low, pour syrup down side of bowl into egg-white mixture. Raise speed to medium-high; beat until mixture is completely cool and stiff peaks form, about 7 minutes. Use immediately.