1 c. sugar
1/3 c. water
2 egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla

Mix sugar and water in saucepan. Boil without stirring until mixture spins 1/2" thread (242 degrees). Keep pan covered first 3 minutes. Beat egg whites until stiff (with cream of tartar added when whites are frothy). Pour hot syrup slowly into beaten egg whites. Beat constantly with rotary beater. Add vanilla. Continue beating until mixture will hold shape. Icing for 2 layer cake or 9"x13" cake.

Wonderful for coconut cake. HINT: Have egg whites at room temperature.