When the sugar syrup has reached hard ball stage (250º F), remove it from the heat and begin to slowly pour it into the beaten egg whites, whipping together at a high speed.
As the syrup is cooking, whip egg whites, along with a pink of salt, until stiff peaks have formed.
Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan. Using a candy thermometer, heat the mixture until it reaches 250º F, a hard ball stage.