Step 1

Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer. Heat just until the mixture reaches the soft-ball stage (240°F).

Step 2

While the syrup is heating, add the whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.

Step 3

Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl, so it has time to cool slightly before hitting the egg whites - but be careful!

Step 4

Once all of the syrup has been added to the egg whites, turn the mixer to high speed and beat until stiff peaks form about 7-8 minutes.

Step 5

Transfer to an airtight container and store in the refrigerator for up to ten to fourteen days.