Prepare the ingredients: eggs, butter, sugar, and water.

Make the syrup first by combining sugar and water in equal amounts over medium-low heat. Do not stir; tilt the pan to mix.

Once the syrup thickens, remove it from heat and set aside.

Separate the egg whites and yolks using a spoon for ease and safety.

Add the measured sugar to the egg whites.

Whisk the egg whites vigorously until stiff peaks form to create meringue.

Gently fold the yolks into the meringue mixture.

Spread the batter into desired shapes on a pan over low heat.

Cover the pan and cook on the lowest heat setting.

Flip the cakes using a plate to avoid tearing. Cook as many as desired.

Spread butter on the top surface of the cakes.