Egg Whips

Separate the egg whites from the yolks carefully

Mix with a wooden spoon, but don't beat

Pass through a coarse sieve to remove membranes

Prepare a syrup with sugar and water

If desired, add a little vanilla

Bring to a boil and mix only until the sugar dissolves

Cook without stirring until it reaches the floss stage

Leave the syrup boiling well, then pour in the egg whites into an appropriate strainer

Spin the strainer around the edge of the pan

It's essential to do this slowly, so that the egg whips come out even

Retrieve the egg whips with a skimmer

Submerge them in cold water, which has been seasoned with a little syrup

Place the egg whips on a wire rack or fine-mesh sieve to drain

Repeat the process (starting from step 4) until all the egg whites have been used

Note: If the syrup becomes too thick, add a little hot water; or if the egg whips stick together, dip two forks in cold water and separate them carefully

Yields 600 g.