In a saucepan, bring 125 ml (1/2 cup) of water, the sugar and corn syrup to a boil. Clean the sides of the pan with a wet brush to remove any sugar crystals. Cook without stirring until the preparation turns golden brown.
Remove the saucepan from the heat. Add the remaining water in a stream. Bring to a boil. Cook until a candy thermometer reads 112 °C (235 °F). Remove from the heat.
In a bowl, beat the egg whites until soft peaks form. Gradually add the hot syrup to the egg whites while beating. Continue beating until the meringue is at room temperature, about 15 minutes. Add the vanilla and stir to combine.
Keeps in an airtight container at room temperature.
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