Oeufs a la Neige

• 4 egg whites
• 125 g caster sugar

Heat the water and sugar until the sugar dissolves, then bring to the boil and reduce the heat.

Whisk the egg whites and gradually add the caster sugar; whisking until smooth and stiff. Shape the meringue into ovals. Place them in the syrup and cook gently for 3-4 minutes. Remove and drain the meringues with a slotted spoon and place them on paper towels.

Pour chilled Crème Angl