2 cups sugar
1 tablespoon lemon juice
1 cup egg whites
1/2 teaspoon vanilla extract
4 ounces water (1/2 cup)
In a small, heavy-bottomed saucepan, fitted with a candy thermometer, bring water and sugar to a softball temperature, 240 degrees In a mixer bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. With the mixer on medium speed, slowly add the sugar syrup at the side of the bowl. Once all is incorporated, increase the mixer speed to high, add lemon juice and vanilla and beat until hard peaks form.
