in moderate oven; if removed from oven before cooked,
the eggs will liquefy and meringue settle; if cooked too
long, meringue is tough.
Meringue I
Whites 2 eggs 1g tablespoon lemon juice or 2 tablespoons powdered sugar 4 teaspoon vanilla
Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.
Meringue II
Whites 3 eggs | 1g teaspoon lemon extract or 7i6 tablespoons powdered sugar 4 teaspoon vanilla
Beat whites until stiff, add four tablespoons sugar gradu- ally, and beat vigorously; fold in remaining sugar, and add flavoring. Cook eight minutes in a slow oven.
Meringue III
Whites 4 eggs 7% 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.
Meringues Glacées, or Kisses
Whites 4 eges 114 cups powdered sugar or 1g teaspoon vanilla 1 cup fine granulated
Beat whites until stiff. add gradually two-thirds of sugar, and continue beating until mixture will hold its shape; feld in remaining sugar, and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry.
Nut Meringues
To Meringue Glaceé mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred, —
