Recipes > Desserts > Meringues > Meringue



  • whites of 2 eggs
  • 2 level tablespoons of sugar


To make the meringue, beat the whites very light and stiff, cut in the sugar and beat five minutes. Spread on top of the filled pie, sprinkle lightly with sugar and brown in a slow oven. When meringue is firm to the touch it is done and will not fall or shrink, if under-done it falls. If the oven is too hot leave the oven door open for three minutes before putting the meringue in to bake. Long beating of the whites of eggs and sugar however will usually make a good, thick and firm meringue.


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Civic League Cook Book (1913).

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