Place sugar, water, and corn syrup in a saucepan over low heat.
2 Stir until sugar dissolves.
3 Cook without stirring to 255°F then remove from heat.
4 While beating constantly, pour in a fine stream into beaten egg whites.
5 Add vanilla and continue beating until mixture holds shape and loses its gloss.
6 Butter a teaspoon and drop by spoonfuls onto parchment paper.