Meringue II
Ingredients
- Whites 3 eggs
- 7½ tablespoons powdered sugar
- ½ teaspoon lemon extract or
- ⅓ teaspoon vanilla
Steps
- Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring.
More recipes with eggs, powdered sugar, lemon or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.