1½ C sugar
¼ TSP cream of tartar
2 egg whites
¼ TSP salt
5 TBS water
1 TSP vanilla
Temperature:
Combine all ingredients except vanilla in large mixer bowl. Beat on high until well blended and sugar is dissolved. Place the bowl over a pot of simmering water (or place in the top of a double boiler) then beat with electric beater on high, until icing forms very stiff peaks. Remove from heat, add vanilla and continue to beat until slightly cooled.