Ensure mixer bowl and whisk are completely grease free, you can wipe the inside out with a bit of vinegar or lemon juice to make sure it’s super clean.

Place egg whites and cream of tartar in the bowl of a stand mixer.

In a heavy bottom sauce pan, add water, sugar, and corn syrup.

Stir to combine and let the sugar dissolve over low heat.

Do not let this mix simmer until the sugar has dissolved fully.

Insert a candy thermometer into the pot and raise the temperature to medium. Do not stir from this point on as crystals will form.

Simmer this mix about 8-10 min until it reaches 240oF (120oC) “softball stage” on a candy thermometer.

*helpful tip. The fast popping bubbles will become slow popping bubbles

Remove your sugar mix from the heat once you reach the correct temperature.

Turn your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.

Reduce speed to medium/low and very slowly pour the sugar syrup into the whites in a thin, steady stream

if your sugar mix has cooled off and begin to firm up pop it back on the heat to make it liquid again

Once all of the syrup is in, increase mixer to medium/high and continue whipping. The egg whites will deflate and then they will thicken and puff up.

Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.

Add in vanilla and whip until the fluff has cooled.