EASY, STABLE, MAKE AHEAD OF TIME RECIPE!
egg whites; room temp granular sugar water cream of tartar lemon juice vanilla extract
Stainless steel saucepan Stand mixer (WITH whisk) Digital thermometer Silicon spatula
Place sugar and water into a small saucepan. Heat over medium heat. Once the syrup reaches 230° F turn your stand mixer on high and allow the egg whites to whip to stiff peaks.
Once the sugar syrup reaches 240° F remove from heat. Slowly pour the sugar syrup (steady stream) into egg whites. Immediately after add the cream of tartar, lemon juice, and vanilla extract.
Allow the mixture to whisk on high for 3 to 5 minutes or until it has come down in temperature. Store in the refrigerator for up to five days or at room temperature for up to three days.
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