2 c. sugar
1/2 c. water
1 tsp. vanilla
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar

Combine sugar, water, salt and cream of tartar, cover and boil 5 minutes. Uncover, wipe sides of pan with a damp cloth. Boil without stirring to firm ball stage (245 to 248 degrees). Pour slowly, constantly beating over stiffly beaten egg whites, add flavoring, continue beating until holds shape when dropped from spoon. Drop by teaspoon onto waxed paper.