3 Tablespoons water
1/2 cup and 2 Tablespoons corn syrup
2/3 cup plus 1 1/2 teaspoons extra sugar
Heat the water, corn syrup and sugar (reserve the 1 1/2 teaspoons for later) in a saucepan to 246F.
2 egg whites
Pinch of salt
Pinch of cream of tartar
Meanwhile, in a clean bowl, whisk the egg whites, salt and cream of tartar until foamy, about two minutes. While mixing, add the extra 1 1/2 teaspoons sugar. Beat until soft peaks form, about two minutes.
When the sugar mixture reaches 246F, slowly pour it into the egg mixture and beat about seven minutes until it becomes light, fluffy and sticky. Mix in 1 teaspoon vanilla.