Foamy Glace

Bring the egg white and water to a simmer over medium heat

Beta at that point where the egg white dissolves, then let it cook without stirring until it reaches a thread-like consistency, which is when you lift the spoon with the syrup and it forms a thread at the end

While the syrup is cooking, beat the egg whites until stiff

Pour the ready syrup slowly over the whipped egg whites, beating continuously until the mixture cools and thickens well

This glace should be passed immediately, as it thickens over time

It can also be colored with anilins.