Dissolve sugar in water. Boil for 3 - 5 minutes till slightly thick but not colored (114 C). Meanwhile, beat eggs till stiff. Keep them stiff. Allow bubbles to subside in syrup then pour it into the whites in a very fine stream. Beat continuously on medium speed. Keep beating till stiff peaks form, and mixture is cooling. Tint and flavor as desired. Use same day. This yields a white icing, with a meringue texture.