Step 1

Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.

Step 2

Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.

Step 3

Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.

Step 4

Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.

Step 5

Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.

Step 6

Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.