mix water and sugar in a pot and leave on medium heat for 10 minutes. watch it or else it might turn into carmel. you want it to be like a syrup(not too thick or too runny). it shouldn't turn brown so watch it. a good trick is to dip a tablespoon and wait a few minutes. if it is like pancake syrup you know its done.

beat egg whites for 2 minutes. peaks should form but it should not be too stiff.

add vanilla to the egg whites.

slowly add the syrup mixtures while using the mixer on medium speed. pour hot syrup slowly so it wouldn't cook the egg whites.

beat for 7 to 10 minutes until it becomes thick and fluffy like marshmallow fluff!

enjoy! keeps in the fridge for 2 weeks.

optional: you can replace the. sugar and water syrup mixture with light corn syrup if desired.