Sheila Lukins, Julee Rosso

Meringue

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
Egg whites beaten stiffly with sugar and then baked in a slow oven. Used to form dessert shells, cookies, or topping decorations.