- Total Time:
- Yield: Makes About 6 Cups
Photography: Jonathan Lovekin
Source: Martha Stewart Living, April 2012
- 1 1/4 cups sugar
- 1 1/2 tablespoons light corn syrup
- 5 large egg whites, room temperature
Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.