MAKES 3 CUPS
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|
2 |
large egg whites |
|
1 |
cup (7 ounces) sugar |
|
5 |
tablespoons water |
|
1 |
tablespoon corn syrup |
|
½ |
teaspoon almond extract |
|
¾ |
cup almonds, toasted and chopped |
Combine egg whites, sugar, water, corn syrup, and almond extract in bowl of stand mixer and set bowl over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water). Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees, 5 to 10 minutes. Remove bowl from heat. Fit stand mixer with whisk and whip egg white mixture on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to whip until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer. Using rubber spatula, gently fold in almonds.