In your mixer fitted with a whisk attachment, beat the egg whites with a pinch of salt until frothy then add the cream of tartar. Then slowly add in the 2 tablespoons of sugar. Whip until soft peaks are achieved.
Place the water, corn syrup, and ⅔ cup sugar into a small saucepan. Over medium heat, bring the mixture to a boil and stir it until it reaches 242 °F on a candy thermometer.
When it reaches the hard ball stage, remove from heat.
Turn your mixer back on low and very slowly add the hot syrup to the egg whites. It will harden and crystalize on the whisk and inside of the bowl, just don't stop. Increase the mixer to high and whip for 5 minutes. Add in the vanilla and whip some more.
The mixture should be shiny and glossy and look like marshmallow fluff.
Transfer the fluff to a plastic container lined with shortening and store in a cool place for up to a week.