Instructions: Beat the egg whites in a heat resistant bowl until they get very fluffy . Put the bowl in a water bath and add syrup. Keep on beating. Add the sugar

(to harden the mixture) and keep on beating. Youll need 2 spoons or so, depending on the size of the eggs used. After 10-15 minutes the mixture will be cooked and harden after it cools down. Keeps in refrigerator for a day or so and then it starts to colapse. Serve over sorbet, cakes or eat by the spoon.

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