2 ¼ cups sugar

½ cup water

10 egg whites

3 cups unsalted butter

2 teaspoons vanilla


1. In a saucepan, over medium heat, boil sugar and water. Using a candy thermometer, monitor the temperature of the sugar. When your mixture reaches approximately 225 °F, begin to whip egg whites in a stand mixer.

2. When the sugar reaches 240 °F remove from heat. Slowly pour boiling sugar into the egg whites as they whip. Continue to whip the whites and sugar until the mixing bowl is cool to the touch, approximately 10-15 minutes.

3. Add butter in chunks while mixer is still running. Once all of the butter is combined, add vanilla and mix thoroughly. Add food coloring, if desired.

4. Store in an airtight container in your fridge or freezer. Bring to room temperature before using.

See more: Bake, Dessert, Eggs/Dairy, Party Favourites

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