Italian Meringues

Preparation info
    • Difficulty


    • Ready in

      20 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Sugar, 1 lbs.
  • water, 1 pint
  • Whites of eggs,


Take for these the proportion of whites of eggs and sugar already indicated in the receipt for Nesselrôde pudding, that is to say, six to the pound, or half that quantity for a small number of meringues. Boil the sugar with a pint of water until it whitens, and begins to fall in flakes from the skimmer; have the eggs whisked to a perfectly solid froth q