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Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
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Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
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Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
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Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
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Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.
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Remove your sugar mix from the heat once you reach your temperature.
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Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
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Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
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Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
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Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
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Add in vanilla and whip until the fluff has cooled.
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Pour into an airtight container and store for up to 6 weeks at room temperature.