Instructions: Off the heat, combine the egg whites, sugar, water, cream of tartar, and corn syrup in the top of a double boiler and mix until thoroughly blended. Place the top of the double boiler over rapidly boiling water and beat with a hand mixer or energetically with a wire whisk for 7 minutes. Add the vanilla and continue beating until the icing reaches a good consistency for spreading.

Note: Because of concerns over salmonella, some people use pasteurized meringue powder instead of fresh egg whites in any recipe where the eggs are uncooked or only partially cooked.

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