To make the meringue, the egg whites are beaten with sugar and poured into a mold that may be lined with caramelised sugar.[3] It is then steamed in the oven in a bain-marie. Once the meringue is cooked and chilled, the sauce is poured on a serving plate and the unmolded meringue placed on the sauce to "float". The result can be served at room temperature or chilled.