Beat 8 egg whites into a thick foam. Bring to a boil 6 glasses milk and drop spoonfuls of the beaten egg whites into the milk. Cover with a lid and boil for several minutes. Using a slotted spoon, transfer the cooked meringues to drain on a fine sieve. Beat the egg yolks with sugar until white and dilute with the cooled milk. Sprinkle on ½ teaspoon cinnamon or about 2 drops bergamot oil.** Cook on top of the stove, stirring, until the mixture thickens. Arrange the boiled meringues on a platter, pour on the milk sauce, sprinkle with sugar and cinnamon, and place in an oven that is not too hot for 10 minutes.