1 1/2 c. sugar
3 egg whites
Pinch of cream of tartar
1 tsp. vanilla
Pinch of salt

Mix sugar and 1/2 cup water in heavy saucepan. Stir, cover and bring slowly to a boil. Remove cover and cook to a soft ball stage (238 degrees). Remove from heat and pour gradually, beating constantly, over the egg whites which have been beaten until a soft peak forms. Add cream of tartar, salt and vanilla. Beat until mixture is very glossy, stands in peaks and will not run.