For 1 egg white, add 1 cup finely [pounded] best sugar. Beat with a wooden spoon until white. Add 1 full dessertspoon lemon juice and mix with a spoon until the icing thickens and holds its shape. Carefully roll every berry in this icing and place on a platter greased with wax or very fresh unsalted butter. Let the berries dry out and pack them into jars, but they cannot be kept for long.