2 egg whites
1/2 c. water
1 tbsp. white corn syrup
1 1/2 c. sugar
1/2 tsp. vanilla

Place sugar, water and corn syrup in saucepan. Over medium heat bring to boil, stirring only until sugar is dissolved. Continue boiling until it takes a glossy look or medium ball stage.

Meanwhile beat egg whites until stiff, slowly add hot syrup to egg white as you continue to beat. Stop pouring every once in a while and continue beating until egg whites are stiff, then continue pouring in more syrup, do this about twice. When all syrup is used up, continue beating until it is stiff and holds peaks very well. Add vanilla. Stir in. Spread over top of cooled cream pies. This does not need to be browned but if you wish, you may place under broiler for just a few seconds, but watch closely it will burn very easily.

Enough for the pie. If you think this is too sweet, you may try leaving out 1/2 cup sugar, but cook syrup to harder stage and beat eggs more.