PREPARATION

Dissolve 250 g of sugar with the water and bring gently to the boil. Knock, when this mixture is approximately 110°C, the egg white in the food processor. Sprinkle very slowly at 100 g sugar and beat until frothy.
Turn on the bottom of the pot in cold water when the syrup is 120°C. Pour the hot sugar in a thin stream over the foam and gently knock the cold.