In a saucepan, combine the sugar and water and cook the syrup to 120°C. Without a thermometer: bring to a boil and cook for 5-7 minutes, until the syrup thickens but still pours.

At the same time, whip the egg whites into a light foam.

Continuing to whip the whites, pour in the hot syrup in a thin stream. Whip until the mixture becomes dense and springy.

Add a pinch of citric acid to help the cream hold its shape, whip once more, and turn off the mixer. Tint if desired and use for decorating.