In the bowl of a stand mixer, combine the egg whites and cream of tartar. Set aside.
In a small saucepan, combine the sugar, corn syrup, salt and ¼ cup (60 ml) water and stir.
Halve the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the saucepan. Clip a candy thermometer to the side of the pan and set the pan over medium he