Egg whites cream (custard)

Combine water and sugar, place on heat and cook on medium heat until the “soft ball” test is passed (my syrup was cooked for 45 minutes after it was brought to a boil).

To perform the “soft ball” test, pour a little bit of syrup into the cold water.

If you can form a ball out of syrup, then it is ready.

Separate whites from yolks. You will not need yolks. Beat the whites into foam. To achieve better results, add a little bit of salt.

Pour a thin stream of hot (but not boiling) syrup into the whites and beat everything well.