1/2 c. sugar
1/4 c. light or dark corn syrup
2 tbsp. water
2 egg whites (1/4 c.)
1 tsp. vanilla

Mix sugar, corn syrup and water in small saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil quickly to 242 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed). Beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form. Stir in vanilla during last minute of beating.