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Fannie Merritt Farmer

Meringue II

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • Whites 3 eggs
  • 7½ tablespoons powdered sugar
  • ½ teaspoon

Method

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

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