2 egg whites, room temp.
1 1/2 tsp. vanilla

Syrup #1
1 1/4 c. sugar
1/2 c. hot water

Syrup #2
1 1/4 c. sugar
1/2 c. hot water
1 tsp. white vinegar

Combine ingredients for syrup #1, stirring well. Cover pan, cook 5 minutes then uncover and boil syrup without stirring to soft ball stage (238 degrees). Remove from heat.

With electric beater, beat egg whits until frothy then start adding syrup in a pencil round stream. Beat constantly for 5 minutes.

Then cook syrup #2 just like you did #1, only to a higher temperature. Cook to firm ball stage (244 degrees). Pour over beaten mixture, beating constantly until frosting holds its shape. Add vanilla and stir.