1 egg white, beaten
1 c. corn syrup (white or light)
1 tsp. plain unflavored gelatin
2 tbsp. cold water
1 tsp. vanilla

Boil the syrup (or the sugar and hot water) to soft ball stage (236 degrees F. on candy thermometer). Pour slowly over the beaten egg whites. Dissolve gelatin in the cold water. Add the syrup mixture. Add vanilla and beat until very light and creamy. Very good on ice cream, cakes, or puddings.