Combine in small saucepan: 1/4 tsp. cream of tartar 1/4 tsp. salt 1/3 c. water

Stir over low heat until sugar dissolves. Cook to 260 degrees on candy thermometer or until a little of the mixture dropped in cold water forms a hard ball. Remove from heat.

Beat 2 egg whites at high speed of electric mixer until stiff peaks form when beaters are raised. Pour syrup over beaten egg whites in a stream beating constantly.

Add 1 teaspoon vanilla and continue beating until mixture forms peaks when beaters are raised and is thick enough to spread.