200g caster sugar
3 large egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1. Combine the caster sugar and water in a small saucepan, making sure all is mixed together well, then add glucose on top. Wash down the sides of the saucepan with a wet pastry brush to remove any stray sugar crystals.
2. Combine the egg whites and cream of tartar in a clean bowl of a stand mixer. Start cooking the syrup over a medium-high heat. Insert a candy thermometer and set to 115C.
3. Start whisking egg white on high when sugar syrup reaches 108C. The egg whites should be whipped by the time the syrup reaches 115C.
4. Once syrup has reached 115C, remove from heat. Slowly stream a steady thin ribbon of syrup into the fluffy egg whites while the mixer is running on a medium speed, taking care not to pour directly on to the whisk attachment.
5. Let the mixer run for 5 or so minutes until the fluff is thick and glossy. Add desired flavour, briefly combine and remove from the mixer.
6. Scoop into a clean air tight container, and enjoy for up to two weeks! The fluff can be re whipped by hand if it becomes flat over time.