2 large egg whites
5 Tbsp. water
1 1/4 cups sugar
1/4 tsp. cream of tartar
1 Tbsp. light corn syrup
1 tsp. vanilla
Whisk together all ingredients in a large, greasefree stainless steel bowl.
Set bowl over a large pot of simmering water.
Beat mixture on low speed as mixture warms over water until themometer reaches 140 degrees F. Keep beating the whole time so the egg whites don't overcook.
Beat on high speed for 5 minutes.
Remove bowl from heat and add vanilla. Continue to beat for 3 minutes. Use the day this is made.
Makes about 4 cups, enough to frost and fill two 9" cake layers
Adapted from "The Joy of Cooking" by Rombauer, Rombauer Becker and Becker (Scribner)