Ingredients

Egg Whites      2

Caster sugar     1 cup

Water             1/3 cup

Method

Combine sugar and water in a saucepan and stir over low heat until the sugar dissolves, take care not to boil the water. Once dissolved bring the water to boil and without stirring, boil the water for about 3 minutes uncovered until the syrup has thickened. Remove the syrup from heat and allow the bubbles to subside. The syrup should remain clear, if it isn't discard and start again.

Beat egg whites in a small bowl with an electric mixer until firm. Slowly add a thin stream of syrup into the egg whites while the electric mixer is on at medium speed. Continue to beat on high speed until the icing thickens, this usually takes about 5 minutes.