2 egg whites, room temperature
1 c. sugar
1/3 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine sugar, water, cream of tartar and salt. Bring to a boil, stirring until sugar dissolves. Slowly add syrup to 2 unbeaten egg whites in mixing bowl. Beat constantly with electric mixer on high speed until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla. Frost top and sides of two (8 or 9 inch) layers or one (10 inch) tube cake.