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Whisk together egg whites and sugar.
Place over a pot of boiling water and cook until the sugar dissolves and the mixture is hot (160F).
Whip meringue on high until light, fluffy and cool to the touch.
Add the vanilla extract and whip on low until just combined.
Combine egg whites and sugar in a bowl.
Whip on high until the meringue is light, fluffy and the sugar has dissolved.
Add the vanilla extract and mix on low until just combined.
In a small saucepan, combine sugar with ½ cup water.
Cook until the mixture boils and turns clear (about 235F, also known as the soft-ball stage).
While the syrup cooks, whip egg whites until frothy and stiff.
With the mixer on high, pour a thin stream of syrup down the side of the bowl until the saucepan is empty.
Whip on high until light, fluffy and cool to the touch.