4 egg whites
- 1 cup sugar
- Pinch cream of tartar or teaspoon corn syrup
- ½ tsp vanilla
Combine egg whites, sugar, cream of tartar or corn syrup in heatproof mixer bowl. Place bowl over pot of simmering water, and whisk until sugar is dissolved and whites are warmed to 145F, about 3-4 minutes. Remove from heat and place bowl on electric mixer fitted with whisk attachment. Whip starting on low speed, increasing to high speed until stiff, glossy peaks form, about 10 minutes. Add vanilla, and use meringue immediately.
Please note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.