2 large egg whites, room temperature
¼ teaspoon cream of tartar
¼ cup sugar
2/3 cup light corn syrup
1 teaspoon vanilla extract
With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on
medium-high speed until frothy, about 30 seconds.
With mixer running, slowly add sugar and whip until soft peaks
form, about 2 minutes; set aside.
Bring corn syrup to boil in small saucepan over medium-high heat and cook until large bubbles appear around perimeter of pan, about 1 minute.
With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto beaters, or it will splash).
Add vanilla and beat on medium high speed until mixture has cooled and is very thick and glossy, 3 to 5 minutes.
Use immediately.
(adapted from Cooks Country)
