2 1/2 c. sugar
1/2 c. white syrup
1/2 c. water
1 tsp. vanilla
Few drops of red or green food coloring

Cook the mixture of sugar, syrup and water to 225 degrees on candy thermometer and pour 1/2 of the mixture into 2 egg whites beaten to stiff peaks. Beat. Cook the remaining half until it reaches 270 degrees. Pour into the egg mixture and continue beating until very stiff. Add the vanilla and coloring when beaten good before it gets too stiff. Drop by tablespoons onto waxed paper.