Combine 2 Tbsp sugar, 1 Tbsp con starch in saucepan, add 1/2 cup water. Cook until clear.
Allow to cool.
Beat together 3 egg whites, 1/8 tsp salt and 1/2 tsp vanilla. Add remaining 6 Tbsp sugar gradually while beating.
Add the cooled corn start mixture. Fold in and continue beating until meringue stands in stiff peaks.