1/4 lb. sugar (3/4 c.)
1/4 c. water
4 lg. egg whites
1 lb. white chocolate chips
2 c. heavy cream

Combine sugar and water. Stir until dissolved. Cook unstirred to hard ball stage (255 degrees). Whip egg whites, then slowly add sugar water. Beat in chocolate (ground in processor); will partially melt. Cool to lukewarm and fold in whipped cream. Chill at least 4 hours.