4 cups sugar
2 cups water
1 cup corn syrup
2 large egg whites
Combine sugar, water, and corn syrup in a heavy sauce pan and bring to a boil. Stir until sugar dissolves. Cook to 260 degrees (use candy thermometer). Beat egg whites until stiff, but not dry. Slowly pour syrup mixture into egg whites while beating at a slow speed on heavy duty mixer (pour a very thin stream of syrup so that it will not cook the egg whites or crystalize the syrup. Hint: egg whites at room temperature will help keep syrup from crystalizing). Continue beating until mixture starts to form soft peaks. Spoon onto wax paper as quickly as possible, as it starts to set very rapidly.
2 cups water
1 cup corn syrup
2 large egg whites
Combine sugar, water, and corn syrup in a heavy sauce pan and bring to a boil. Stir until sugar dissolves. Cook to 260 degrees (use candy thermometer). Beat egg whites until stiff, but not dry. Slowly pour syrup mixture into egg whites while beating at a slow speed on heavy duty mixer (pour a very thin stream of syrup so that it will not cook the egg whites or crystalize the syrup. Hint: egg whites at room temperature will help keep syrup from crystalizing). Continue beating until mixture starts to form soft peaks. Spoon onto wax paper as quickly as possible, as it starts to set very rapidly.
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