| 0.33 cup | water |
| 0.75 cup | sugar, granulated |
| 0.75 cup | Corn Syrup |
| 3.0 each | Egg Whites |
| 0.5 tsp | cream of tartar |
| 1.0 tsp | Vanilla Extract |
Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine
Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
Place egg whites and cream of tartar in the bowl of a stand mixer.
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. Don't let syrup exceed 240F or it may become grainy.
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.
Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.
Add in vanilla and whip until the fluff has cooled.