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Meringue III


  • whites 4 eggs
  • 7/8 cup powdered sugar
  • 2 tablespoons lemon juice


Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture sufficiently stiff to hold its shape, but when baked it makes a most delicious meringue. Bake fifteen minutes in slow oven.


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The Boston Cooking-School Cook Book (1896).

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