Separate 2 egg whites into your large glass or metal mixing bowl and add cream of tartar.

In small saucepan, heat water, white sugar, and corn syrup or glucose syrup over medium-to-medium high heat until the candy thermometer reads 240°F while whisking occasionally. Ensure you are whisking clockwise to infuse your intention into the mixture.

While the white sugar mixture is heating, beat egg whites and cream of tartar mixture. You can do this with a stand mixer or hand mixer. I prefer hand so that I can control the rotation (there’s that clockwise motion again 😉). Do this for about 2 minutes on medium-high until soft peaks form.

Check sugar mixture and if the temperature has reached 240, pull from heat.

Turn your mixer on low and slowly add hot sugar to the egg whites.

Once all of the sugar mixture has been added, turn the mixer to medium-high and whip for 7-9 minutes until stiff peaks form. If you are using a hand mixer, you will know it’s almost done when the mixture begins to cake around the beaters even at high speeds. This is a great step in which to concentrate on your intention for the final product.

Stir in vanilla extract during the last minute or two of whipping. The mixture will be thick, sticky, and shiny white.