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Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan. Stir until the sugar has dissolved. Once the sugar has dissolved, stop stirring since crystals will form otherwise.
When the sugar mixture reaches 230F, start beating your egg whites.
With a balloon whisk, whip the egg whites to soft/medium peaks. Approximately 3-4mins.
Remove your sugar mix from the heat once it reaches 240F.
Slowly pour the hot sugar syrup into the beaten egg whites. Do not pour onto the whisk. The easiest way is to let it drizzle down the inside of the bowl. If you add the hot sugar syrup too quickly, you can ruin your meringue.
Once all the syrup has been added, turn the mixture onto high and beat it for 5 minutes.
Add in vanilla and continue to whip until the fluff has cooled. It will be very thick.
Place the fluff into a piping bag. Store it in the fridge until you are ready to use it. It is shelf stable for 4 weeks. However, we want it nice and firm for piping, so keep it cold if you are storing for several days or weeks before using.
Fluff can be torched and baked.