1/2 cup (125 ml) water

1 1/2 cups (375 ml) sugar

1/2 cup (125 ml) light corn syrup

5 egg whites

1/4 teaspoon (1 ml) cream of tartar

1 teaspoon (5 ml) vanilla extract

In a saucepan, bring the water, sugar, and corn syrup to a boil. Boil over medium heat until a candy thermometer reads 116 C (240 °F).

In a bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. When the syrup reaches 116 °C (240 °F), reduce the mixer speed and slowly drizzle the syrup over the egg whites, beating constantly.

Increase the speed and beat until the meringue is just warm and very firm peaks form, about 20 minutes. Add the vanilla and stir to combine.

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