Begin to beat the eggs slightly, and then beat to stiff peaks with (50 g) of the granulated sugar.
Heat the water to 243 °F (117 °C) with the rest of the sugar to create syrup, let it cool a bit, then slowly fold into the beaten egg whites and mix until cool.
Spread the meringue over fruit tortes or fruit schnitten and draw a decorative pattern into it.
Brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or bake briefly at a high upper heat.