A shiny, fluffy, meringue-like topping is made by beating egg whites with sugar syrup. This is a whiter icing than buttercream and is good for pastel colours. It is great for a dramatic, glossy swirl of icing. The egg whites are partially cooked in the process, but if you prefer this icing can be made using reconstituted pasteurized dried egg white powder. It is best eaten on the day you make it — it hardens up if you keep it longer.