1 1/2 c. sugar
1/4 c. water
2 tsp. vanilla (in these pictures, used lemon juice)
Add the above ingredients to a small saucepan and set on medium heat. Stir together once so that everything is well combined. Place a candy thermometer in the sugar mixture and let the mixture continue to heat at medium heat until it reaches just below 250 degrees.
Add 1/2 c. egg whites (I used Egg Beaters) to an electric mixer, and with a whisk attachment, whisk until the whites become frothy.
Slowly add in the sugar syrup mixture to the egg whites while continuing to whisk on medium-high speed. When all of the syrup is added, continue to whisk for 4-5 more minutes until stiff peaks form. If you are adding food coloring, this is the time to do it (in the picture below I added yellow).