Using a stand mixer fitted with the whisk attachment (or using an electric hand-held mixer), whisk the eggs, yolks and sugar on medium speed until light and fluffy, about 4 minutes.
Use a mixer to whip the egg whites, add a few drops of lemond juice or white vinegar, then add the 50g sugar in 3 additions, whip until stiff peaks form.
Usually, if the tea is made in a teacup, boiling water should be added into the cup when half of the tea in it has been consumed; and thus the cup is kept filled and the tea retains the same bouquet.