3 egg whites
1 1/2 teaspoons ground cinnamon
2 egg yolks
1 teaspoon white sugar
In a large saucepan, turn off the burner and chill in the refrigerator until ready to use. Use egg whites if necessary.
In a small saucepan over medium heat, slowly stir 2 egg yolks and 1 teaspoon sugar into water. Remove from heat and whisk in the egg whites, dollop onto parchment paper and chill 8 hours or overnight.