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Ingredients:
- 3 egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 3 teaspoons finely grated orange zest
- 1/2 teaspoon orange flavoring or vanilla extract
Preparation:
In a 1-quart saucepan, combine sugar, corn syrup, and water. Put lid on pan leaving slightly ajar, and bring to a boil over medium heat. Remove cover; continue boiling without stirring until a drop from the end of a spoon spins a thread about 6 inches long. Try a few drops at a time. Or, use a candy thermometer and cook to about 242° F.
Just before the syrup is ready, begin beating egg whites. Beat until soft peaks form.
When syrup is ready, slowly pour the hot syrup in a thin stream into the egg whites while you continue beating on high speed. A stand mixer works well, but use caution, the syrup is very hot!
Orange Angel Food Cupcakes (pictured)
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