1 cup egg whites, about 8-9
12 ounce granulated sugar
4 ounce water
4 ounce sugar
2 tsp vanilla
1 1/2 lb unsalted butter
Mix 12 oz sugar and water in small saucepan and cook until 220°
Beat egg whites and remaining sugar in mixers until stiff.
Continue cooking syrup to 248° then add to whites while beating. Continue beating until cooled slightly.
Beat in pieces of softened butter, one at time.
Beat in vanilla.
Refrigerate or freeze.