Ingredients
2
egg whites
1/2
cup sugar
1/4
cup light corn syrup
2
tablespoons water
1
teaspoon vanilla
Preparation
Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.
