On medium heat, stir until mixture comes to a boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes, stirring often.

In a small mixing bowl, beat egg whites with remaining sugar until soft peaks form when beater is lifted from bowl. Pour a 1/2 cup of so (no need to measure) of the hot tapioca mixture into the beaten whites, stirring gently (not too much - try not to deflate the egg whites). Pour whites mixture back into the saucepan (remove from heat) and fold gently together using a spatula to mix.

May be served warm or refrigerate before serving.

Adapted from the Bob's Red Mill Small Pearl Tapioca package.