Place the larger amount of egg whites into the bowl of a stand mixer fitted with the whisk attachment.
Combine the larger amount of granulated sugar with the water in a small saucepan over medium-high heat. Use a silicone spatula to gently stir the mixture until the sugar has dissolved. Then, remove the spatula and add the candy thermometer.
When the syrup reaches 203°F/110°C, turn the stand mixer to medium (i.e., #4 on a Kitchen Aid) and slowly pour the smaller amount of granulated sugar into the egg whites. The granulated sugar helps to “warm up” the egg whites and keeps them from breaking down before the sugar syrup can be added.
Beat the eggs until they begin to form soft peaks. If they have reached soft peaks before the sugar syrup has reached 248°F/120°C, reduce the speed to lowest setting to keep the egg whites moving.
When the syrup reaches 248°F/120°C, remove the candy thermometer from the pan, turn the stand mixer to medium-low speed (#2 on a KitchenAid), and slowly pour the syrup between the side of the bowl and the whisk. The mixture will deflate as the hot syrup is added.
Increase the speed to medium (#6 on KitchenAid) and whip for 5 minutes, or until the meringue forms stiff peaks. The meringue inside the bowl should be cool. If it is still warm, continue whipping.