In a sauce pan bring water, corn syrup, and 2/3 cup of the sugar to a boil.

Once boiled is reached let mixture boil until 250°F. This will take about 10 minutes.

When mixture has reached 220°F.

Whip egg whites and cream of tartar on high until foamy.

Once foamy add 2 tablespoons of sugar and whip until soft peaks.

Once the sugar syrup has reached 250°F remove from heat.

With mixer on high slowly pour into egg white mixture.

Add in vanilla and beat until stiff peaks, about 5 minutes.

Use immediately or store in fridge for 2 weeks.