These look good, but I'm nervous about using high-temperature sugar syrup. Is a Swiss-meringue method likely to work with these? Namely, heating the sugar and egg whites together in a double-boiler until reaching a certain temperature (which I forget right now), then mixing to soft peaks? Rachel, there are actually a lot of ways to skin this particular cat. I'm betting your method would work just fine. Go for it - and let us know about your success, OK? PJH

• Reply