Vanilla Tapioca Pudding

3 tablespoons quick-cooking tapioca
1/3 cup sugar (divided use)
2 cups milk
3 eggs, separated
1 tablespoon vanilla

Mix tapioca, half of the sugar, milk, and the egg yolks in a saucepan.

Let stand 5 minutes, then cook, stirring constantly, until mixture comes to a full boil. Remove from heat. It will thicken as it cools.

Beat egg whites until soft peaks form. Adding remaining sugar a tablespoon at a time; continue to beat until stiff but not dry.

Fold meringue into the cooled tapioca. Add vanilla and stir until blended.