2 c. granulated sugar
1/2 c. water
1 tbsp. vinegar
3 egg whites, stiffly beaten
About 1 tsp. vanilla or other flavorings (optional)

Combine sugar, vinegar and water. Cover and cook for 3 minutes, until the steam has washed down any crystals which may have formed on the side of the pan. Uncover and cook at 238 to 240 degrees.

Add the hot syrup to the stiffly beaten egg whites in a thin stream, beating with electric mixer, constantly. Add any flavorings last.

Half recipe is enough for a small cake.