Caster sugar    1 cup (220g)

Water              1/3 cup (80ml)

Egg whites       2



Combine sugar and water in a small saucepan, stir over heat without boiling until sugar is dissolved.

Boil uncovered without stirring for about 5 minutes or until the syrup reaches 116deg C. The syrup should be thick but clear.

Remove from heat and allow the bubbles to subside.

Beat egg whites with an electric mixer until soft peaks form. While mixing, add hot syrup slowly and beat on high speed for about 10 minutes or until the mixture is thick and cool.