• ¾ cup granulated sugar (150g) • ⅔ cup light corn syrup (160ml) • 4 large egg whites room temperature preferred, see notes for recipes that can make use of your leftover egg yolks! • ½ teaspoon cream of tartar • ⅛ teaspoon table salt • 1 ½ teaspoons vanilla extract

Before you begin:  prepare a double boiler. 

In the bowl that you are using for your double boiler, add  egg whites. 

Combine sugar, corn syrup, cream of tartar, salt to egg whites. and whisk until  well-combined.

Bring 1-2” of water to a simmer over medium-low heat in the bottom of your double boiler. 

Place the bowl with egg whites over simmering water and  whisk constantly until the sugar is dissolved and temperature  of mixture reaches at least  160F (70C).

Remove bowl from heat and fit it onto your stand mixer.  Slowly increase mixer speed to high and beat on high speed for about 5-10 minutes, until you have thick, billowy, glossy stiff peaks.

Stir in vanilla extract until completely combined.

Apply to your favorite cake or cupcake. If desired, toast frosting using a culinary torch after piping and before serving. Enjoy!