Instructions

1. Wipe the bowl of your stand mixer to make sure it has no oil or grease residue.
2. Add the egg whites and cream of tartar to the bowl, and set it aside.
3. Then, combine the water, sugar, and corn syrup in a small saucepan over low heat. Stir this together until the sugar dissolves, but keep the heat on low so it doesn't simmer/boil until the sugar is completely dissolved.
4. Raise the heat to medium, and add a candy thermometer to the pot. Let this cook without stirring for 8 to 10 minutes, or until it has reached the softball stage or 240°F/120°C.
5. Once at this stage, remove the sugar from the heat and set it aside.
6. Now, whip the eggs to soft peaks, which should take 3 to 4 minutes.
7. Then, reduce the speed on the egg whites, and slowly pour the sugar syrup into them in a thin but steady stream.
8. Once all of the sugar syrup has been added, increase the speed of the mixer to medium or high, and continue whipping the eggs. During this time, it may puff up some, but that is normal, keep mixing.
9. Continue to whip the mixture for 6 to 8 minutes, or until it is thick and glossy.
10. Then, add in the vanilla extract and pour it into a storage container immediately.