- 1 cup (250 ml) sugar
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) light corn syrup
- 3 egg whites
- 1/4 teaspoon (1 ml) cream of tartar
- In a small saucepan, combine the sugar, water and corn syrup. Bring to a boil and cook until the candy thermometer reads 116 °C (240 °F). Remove from the heat while whipping the egg whites.
- In a bowl, whip the egg whites and cream of tartar with an electric mixer until soft peaks form. Pour the syrup in a stream over egg whites, beating constantly until the meringue has cooled and stiff peaks form.
A fat free and pure white frosting.