preheat oven to 200

line baking sheet with parchment paper, set aside

In a pot place 1/4 cup of water, 1 cups sugar, and lemon juice. Mix well and let the syrup mixture come to a boil

When the syrup begins to thicken slightly, two minute before desired consistency is reached, begin to beat the egg whites with salt and cream of tartar at maximum speed using the whisk attachment. Add the ¼ cup of granulated sugar by sprinkling in the form of rain while the mixer remains beating at high speed . Continue to cook syrup, being careful to stir constantly to prevent sugar crystals from forming 

Add syrup to the egg whites that have been already beaten into soft peaks while the mixer is beating on high speed in a continuous stream until it finishes. To find out when the syrup is done you must enter a spoon if dripping is in the form of a thread it is ready to pour over the egg whites. Note: It should have a consistency of Karo syrup 

Continue beating meringue on high speed until the temperature has cooled and you get the desired consistency. Add vanilla when a cool temperature is reached. The more you beat the more thick it will be. this is the time to add food coloring of your choice(optional)

Pipe onto parchment-covered sheets, put in oven for 1 hour and 1/2, after is done turn off oven amd let it cool in the oven (about hour to half)

try never to open the oven door while it's cooking or cooling, if you do it will become chewy, also try to use a glass bowl, dry no grease resedue this will affect the frosting

Enjoy?