1 cup (250 ml) sugar

1/4 cup (60 ml) water

2 tablespoons (30 ml) light corn syrup

3 egg whites

1/4 teaspoon (1 ml) cream of tartar

In a small saucepan, combine the sugar, water and corn syrup. Bring to a boil and cook until the candy thermometer reads 116 °C (240 °F). Remove from the heat while whipping the egg whites.

In a bowl, whip the egg whites and cream of tartar with an electric mixer until soft peaks form. Pour the syrup in a stream over egg whites, beating constantly until the meringue has cooled and stiff peaks form.

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