1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water

Combine sugar, corn syrup and water in small saucepan. Cover. Heat to rolling boil over medium heat, 242 degrees on candy thermometer. 1 tsp. vanilla

Beat egg whites until they form stiff peaks, pour hot syrup slowly into egg whites beating constantly until stiff peaks form. Add vanilla during last minute of beating. For chocolate icing add 1/2 cup cocoa. For beige, substitute brown sugar for white. For pink, maraschino cherry juice instead of water.