Directions

1. In a sauce pan, combine sugar, corn syrup and water. Bring to a boil and dissolve sugar. Remove from heat.
2. Using a mixer, beat the egg whites on high, until they are foamy. Lower the speed and trickle in the syrup. Add the lemon juice and vanilla. *Do not let syrup touch the whip or side of bowl as this will create little beads in the egg white.*
3. Keep whipping on high until you have reached a stiff peek. You can choose to use a spoon and add dollops on a parchment paper-layered baking sheet, or a piping bag and tip to create ridges.
4. Bake at 200 degrees F for one hour. *Do not open the oven door as this will deflate the meringue* Check after one hour and bake for another 45 minutes. They should be a light golden colour.