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Bring the corn syrup to a boil in a small saucepan
over high heat. Turn off the heat and set the corn
syrup aside. Beat the egg whites in a stand mixer
fitted with the whisk attachment or with a hand
mixer until soft peaks form. With the mixer set at
the highest speed, drizzle in the hot corn syrup
very slowly - just in drips initially - gradually
increasing to a thin steady stream. Beat for 3 for
4 minutes until stiff peaks form. Whip in the salt
and vanilla.
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