Creole Meringues

Meringues a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Cupfuls of Sifted White Sugar
  • The Whites of 12 Eggs
  • A Tablespoon


Beat the whites to a stiff, snowy froth, and then gradually add the sugar and Vanilla, beating until the mixture is stiff enough to cut with a knife. Then cut some stout sheets of foolscap paper into strips measuring at least two inches in width, or, if you wish to make the Meringues larger, simply place the sheet of paper, slightly buttered, on the table. Take