3/4 c. sugar
1/4 c. water
Dash salt
2 egg whites
1 tsp. vanilla

Mix water, sugar and salt together in saucepan. Boil mixture without stirring until mixture spins a thread, 240 to 242 degrees F. Keep pan covered first 3 minutes of cooking to prevent crystals forming on sides of pan. Beat egg whites stiff at #9 speed. Pour hot syrup over slowly on the whites, beating constantly. Add vanilla. Continue beating at #8 speed until mixture is fluffy and will hold its shape. Enough for 2 layer cake.