Peanut Butter Roll

Directions

1. Combine syrup, sugar and 1 cup water in a saucepan. Cook to hard-ball stage, 260 degrees on candy thermometer. Pour slowly over egg whites, beating constantly. Beat until thick and doughy. Stir until cool enough to handle.
2. Roll out on waxed paper sprinkled with confectioners' sugar to form a rectangle 1/8 inch thick. Spread with peanut butter. Roll as for a jelly roll and slice.