Recipes > Desserts > Meringues > Sweetening Eggs

Sweetening Eggs


One tablespoonful of powdered sugar to the white of one egg is the right proportion for sweetening meringue. Add but one spoonful of sugar at a time, place it on the side of the dish, and beat it in gradually from below. This will destroy the air-cells less, and leave the egg lighter than sprinkling the sugar over the top.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus