- 2 egg whites
- 1 1/2 c sugar
- 2/3 c water
- pinch salt
- 2 tsp vanilla or other flavor
In a metal bowl whip the egg whites and salt to soft peaks. In a medium sauce pan create a syrup with the sugar and water and let boil for a few minutes. Set aside and let cool for a minute or two. Stir in flavor and slowly add syrup to the egg whites and whip for 5-7 minutes until it forms a nice creme/fluff. Store in air tight containers in the fridge. This works great on ice cream, filling in cupcakes/cakes, vanilla wafers, graham crackers and more.