Meringue II

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • Whites 3 eggs.
  • 7Β½ tablespoons powdered sugar.
  • Β½ teaspoon lemon extract or β…“ teaspoon vanilla.

Method

Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring.