large egg whites
light corn syrup
large pinch of salt
pure vanilla extract
In a large pot, bring about 2 inches of water to a simmer.
In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar.
Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs. Yucky.
Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes) The mixture will be fluffy and glossy and look like melted marshmallows. It’ll be sticky too. Beat in the vanilla extract last. Cover, and set aside until ready to frost cupcakes.
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