4 egg whites
50g poppy seeds
Preheat the oven to 150 C, 130 C fan, 300 F. Put the egg whites in a large bowl. Beat the egg whites until stiff with an electric mixer. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. Using a little of the meringue mixture, stick baking parchment on to a clean baking sheet. When the timer goes off, switch the oven off and allow the meringues to cool down in there.
Put water and sugar in a saucepan, stir until sugar is dissolved. Turn down the bottom after boiling syrup. Boil for 10 minutes. Add poppy seeds into the syrup. Remove syrup from heat, leave to cool.
When ready to serve carefully pour the syrup onto meringues.