| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
24 |
Servings |
INGREDIENTS
| 1 |
|
Egg white |
| 12 |
oz |
Icing sugar(sifted) |
INSTRUCTIONS
Beat egg white briefly, then add icing sugar and mix until you have a stiff
paste. (similar to fondant icing - it must be very stiff) Shape mixture
into 24 small balls. Line a flat non-metallic plate or turntable with
non-stick paper. Arrange meringues, 8 at a time, in a circle, and cook for
1 1/2 mins. till well risen. Remove meringues when they have cooled
slightly,and repeat cooking procedure with rest of mixture. The meringues
can be kept in a tin indefinitely. NOTE:Watch meringues carefully and stop
cooking if they appear to be browning at all.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”