3 egg whites
Pinch of salt
3/4 c. sugar
3 tbsp. water
1/3 c. white corn syrup
1 1/2 tsp. vanilla

Let egg whites come to room temperature. Put them and salt into bowl and beat until soft peaks form.

Mix sugar, water and corn syrup in a saucepan and bring to a boil, stirring constantly. Then boil without stirring until the syrup is thick enough to spin a fairly long thread (242 degrees on a candy thermometer). Remove from heat.

Beat egg whites again to high peak stage and slowly, very slowly, pour the hot syrup into the egg whites. Add vanilla. Beat until the icing hold stiff peaks.