1 1/2 cups plus 2 T sugar
2 T light corn syrup
2/3 cup water
6 large egg whites, room temperature
1 1/2 teaspoons vanilla
1. Heat 1 1/2 cups of the sugar, corn syrup and water in small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium high, and bring to boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into glass measuring cup.
2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium low, and add remaining 2 T sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately