Use this recipe to accompany our Coconut Cake.
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.