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  • E-mail recipe
  • 3 large egg whites
  • 1/4 teaspoon cream of tarter
  • 2 tablespoons granulated sugar
  • 1/3 cup water
  • 3/4 cup light corn syrup
  • 2/3 cup granulated sugar
  • 1/2 tablespoon vanilla extract


  • In a very clean glass or metal bowl, beat the egg whites and
  • cream of tartar until light and foamy.
  • With the mixer still
  • running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.
  • In a small saucepan, mix the water, corn syrup, and granulated
  • sugar together.
  • Cook over medium heat until it boils and comes
  • to the firm ball stage (246 degrees).
  • Do not overcook.
  • Drizzle the hot syrup into the egg whites with the mixer running on low.
  • Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of
  • marshmallow cream. Beat in the extract.
  • Note: This cream is of the consistency that it can be used as
  • you would frosting.

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