Step 1

Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.

Step 2

While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).

Step 3

Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.

Step 4

Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.

Step 5

Place the remaining 1 cup of sugar in a small pot, along with the water.

Step 6

Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.

Step 7

In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.

Step 8

When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.