Place water and sugar in small saucepan. Cover and bring to boil without stirring. Once boiling remove lid and keep boiling until a candy thermometer reads 236?F. Meanwhile in a glass mixing bowl, beat the egg whites until frothy and add the pinch of salt and cream of tartar while continuing to beat until soft peaks form. Once sugar solution reaches 236?F slowly drizzle into egg whites while continuing to beat. Add vanilla and beat until stiff peaks form. Ice cake with slightly warm frosting.

Does not work well on very humid days