For the Italian meringue
Combine 170 gr of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring until the mixture reaches 116⁰C. Meanwhile, place the eggs whites, salt and vanilla in the mixer bowl fitted with the whip attachment. Whip the whites on medium speed until frothy. And then gradually add the remaining sugar and beat the meringue to soft peaks. When the sugar syrup reaches 116⁰C, add it to the meringue in a slow, steady stream while whipping on medium speed. Whip on high speed to stiff peaks. Continue to beat on medium speed until completely cool.