Egg White Glaze

In a saucepan, whisk together the water and chicken egg whites

Bring to a simmer over moderate heat, whisking constantly, until the mixture starts to thicken and the egg whites are fully dissolved

Let it simmer gently without stirring for 8-10 minutes or until, when you drizzle the mixture with a spoon, it forms a thread (thread stage)

Beat the egg whites in a stand mixer or hand mixer at medium speed until they become stiff and hold their shape well

Adjust the mixer to low speed and slowly add the hot water while continuously beating the eggs

Continue beating for an additional 5-6 minutes

Pour the glaze into a bowl, cover it tightly, and refrigerate until ready to use

Use this glaze as a substitute for whipped cream chantilly when decorating cakes and tortes

Save for a medium-sized cake.