For the meringue:

1. Mix the egg whites and sugar with a whisk.

2. Place the sugar-white mixture in a bain-marie and heat gently while constantly mixing. When the sugar is dissolved in the egg whites, transfer everything to the robot.

3. At medium speed, whip the meringue until the robot bowl has cooled. The meringue is shiny and ready to use. Set aside.

4. Place 2 balls of lychee sorbet in a glass.

5. Using a pastry bag, pipe a spiral of meringue on top.

6. With a dessert torch, color the meringue without burning it! Enjoy immediately before the sorbet melts.