Saturday, 29 September 2012
120g granulated sugar
80g golden syrup
1 1/2 tablespoons water
2 large egg whites
1/2 teaspoon vanilla extract [optional]
Cook the sugar, golden syrup and water over a high heat until the mixture reaches the soft-ball stage 115C on a sugar thermometer. Remove from heat.
Meanwhile, whisk the egg whites until soft peak stage. Beating on a low speed while slowly pouring the hot sugar syrup in a steady stream on to the egg whites. Continue to beat on a low speed until all the hot syrup is in the mixing bowl.
Increase the speed to medium-high and continue beating the mxture until it becomes thick, glossy and cool. Add the vanilla extract, if using, towards the end of the mixing process.