Start the meringue by adding the corn starch and sugar in a small saucepan. Mix well, then add the water. Bring to a boil over medium heat, stirring constantly, then boil for 15 seconds. It should be thick and translucent. Cover with a lid and set aside. In a glass or metal bowl, beat the egg whites until foamy, then add the vanilla and cream of tartar. Beat until soft peaks form. Then slowly beat in the sugar. Once it is all added, beeat on high until the peaks are very still, but not glossy. Reduce speed to low and beat in cornstarch paste one tablespoon at a t time. After it's all added, beat on high for 10 seconds.