How to Make and Bake a Meringue

Ingredients

• Use one tablespoonful of sugar to each white of an egg.
• Beat the whites of the eggs to a stiff, dry froth.

Method

1. 1

   Beat the egg whites to a stiff froth, then gradually beat in the powdered sugar using long upward strokes.

2. 2

   Add any flavoring and continue beating until the meringue is light, firm, and dry.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 466. The excerpt below is the record exactly as published.

How to Make and Bake a M6ringue. Meringues are used constantly on pies, puddings, and various dishes for dessert, and yet not one cook in a hundred is ever sure of the result. Beat the whites of the eggs to a stiff, dry froth. Take out the beater, and with a silver spoon beat in powdered, sugar. Sprinkle a small quantity of sugar on the egg, 886 MISS PARLOA'S KITCHEN COMPANION. and beat it in with the spoon, taking long upward strokes. Continue this until all the sugar has been beaten in ; then add the flavor, if there be any. This also must be beaten in. When done, the meringue should be light, firm, and comparatively dry. Use one table-spoonful of sugar to each white of an egg

Cook this with the app: pantry check, scaling, and the assistant.