In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until foamy. Add 2 tablespoons (24 grams) sugar, and beat until soft peaks form.

In a medium saucepan, combine corn syrup, ⅓ cup water, and remaining ⅔ cup (133 grams) sugar. Cook over medium heat, stirring constantly, until mixture registers 248°F on a candy thermometer, about 15 minutes.

With mixer on medium speed, pour corn syrup mixture into egg white mixture in a slow, steady stream until combined. Increase mixer speed to high, and beat for 5 minutes. Add vanilla bean paste, and beat for 1 minute.