1/3 glass of water
3 large egg whites at room temperature
2/3 cup plus 2 tablespoons of sugar
3/4 cup light corn syrup
1 teaspoon homemade vanilla extract
pour water into a small pot, add 2/3 cup sugar and corn syrup. place candy thermometer in the pot. bring to a boil, then boil on medium-strength burner, until the temperature reaches 118 C. it will take about 6 - 10 minutes. do not stir.
when the thermometer reaches around 110-112 C, pour the egg whites into a bowl of a standing mixer and start whipping to stiff peaks. still whipping, add sugar, one spoon at a time.
when the sugar syrup reaches 118 C immediately remove the pot from the burner. very slowly pour hot syrup into the whipped eggs, beating at the highest speed. continue for about 6 minutes, until the fluff has cooled down and reached very thick consistency. at the end of whipping, add vanilla extract.
voila, easy peasy. it should look like that: