2 large egg whites
1/2 cup light corn syrup
1/4 cup water
2/3 cup plus 2 tablespoons sugar
1 1/2 tsp vanilla extract
Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
Combine sugar, corn syrup and water in a small saucepan over medium-high heat. Boil together until a mixture reaches the firm-ball stage and candy thermometer reads 240°, about 6 minutes. Immediately remove from heat.
Turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites. When all the syrup has been added turn mixer up to medium high and beat for 7 minutes until thick and glossy. When there is about one minute left add in the vanilla.
Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.