From the kitchen of AnnMarie Barkwell
In a small saucepan combine:
1/2 c sugar
1/4 c light corn syrup
2 Tbsp water
Cover.
Heat to rolling boil over med heat.
Remove cover & boil rapidly, without stirring, to 242 degrees on a candy thermometer.
As mixture boils, beat:
2 egg whites (1/4 c)
Beat until stiff peaks form.
Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on med speed. Beat on high speed until stiff peaks form.
Add:
1 tsp vanilla
Beat up to 1 minute more.
Fills & frosts 2 9″ layers or a 13×9 cake.