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Ingredients
- 3/4 cups Granulated Sugar
- 1/4 cups Water
- 4 whole Egg White
- 1 pinch Sea Salt
- 1 teaspoon Vanilla
- 1/4 cups Granulated Sugar
Method
- For the sugar syrup: Place sugar and water into a medium/small saucepan with tall sides.
- Do not stir.
- Heat over medium heat until sugar registers 240 degrees F (soft ball stage) on a candy thermometer.
- For the egg white mixture: Place egg whites, sea salt and vanilla in a mixer fitted with a whisk attachment.
- Whip on medium-high until soft peaks form.
- Slowly add sugar while beating on medium-high.
- Beat until medium peaks form.
- Reduce speed to medium and slowly add hot sugar syrup to the egg white mixture while beating.
- Continue beating egg white/sugar mixture until stiff peaks form.
- Reduce speed to low and beat until mixture is cool enough to handle.
- Tips: Keep a bowl full of cold water handy in case any sugar mixture gets on the skin.
- Soak the dirty bowl in hot water to loosen any sugar.
