RECIPE NOTEBOOK
Meringue II
boston-cooking-school-cookbook/recipes/29-pastry-desserts/meringue-ii.md
Meringue II
Ingredients
- Whites 3 eggs
- 7½ tablespoons powdered sugar
- ½ teaspoon lemon extract or
- ⅓ teaspoon vanilla
Method
Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring.