This is the best of the traditional American fluffy white frostings, billowy and sweetΓÇöand, incidentally, fat free. For this recipe a stainless-steel bowl is recommended because crockery and glass are so slow to heat that the top of the meringue cools down before it is adequately heated. Be sure to rinse the stem of the thermometer in the simmering skillet water between readings to avoid contaminating the egg whites.
Have the egg whites at room temperature, 68┬░ to 70┬░F.
Whisk together in a large stainless-steel bowl:
5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large egg whites
1 tablespoon light corn syrup
Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140┬░F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. Beat on high speed for exactly 5 minutes. Remove the bowl from the skillet and add:
1 teaspoon vanilla
Beat on high speed for 2 to 3 more minutes to cool. Stir in:
1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional)
