Fannie Farmer Cookbook

Meringues ( Makes about 12 small meringues)

Be sure the egg whites are at room temp. before you begin to beat them and

add the sugar very gradually so the egg whites do not lose any volume.

2 egg whites

8 tablespoons superfine sugar

1 teaspoon vanilla

Preheat oven to 250. Cover a cookie sheet with brown paper. Beat the egg

whites until stiff but not dry; add 6 tablespoons of sugar, a tablespoon at

a time, beating well between each addition. Add the vanilla and fold in

remaining sugar. Shape the meringues on the cookie sheet with a pastry bag

and tube or spoon. Bake for 1 hour. Turn the oven off and let the meringues

remain in the oven for six more hours. Don’t open the oven door………They

must dry out to be crisp.

Add about 1/2 cup chopped nuts for nut meringues.

Add 4 tablespoons unsweetened cocoa to the egg whites after you have beaten

in the sugar for chocolate meringues.


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